MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Red Beans & Rice
Categories: Pork, Rice, Vegetables, Beans, Herbs
     Yield: 6 servings

     2 tb Vegetable oil
     1 lg Yellow onion; fine chopped
          Salt & black pepper
     3    Celery ribs; fine chopped
     1 lg Green bell pepper; fine
          - chopped
    10 cl Garlic; fine chopped
     1 ts Garlic powder
     1 ts Onion powder
     1 ts Sweet paprika
     1 ts Ground cayenne; more to
          - taste
   1/2 ts Ground sage (optional)
     1 lb Dried red kidney beans;
          - soaked overnight
     3    Dried bay leaves
     3    Sprigs fresh thyme -OR-
     1 ts Dried thyme
    12 oz Andouille sausage;
          - in 1" coins
    10 oz Smoked ham hock
          Cooked rice; for serving
          Scallions; sliced,
          - for serving
          Louisiana-style hot sauce;
          - for serving

 Heat the oil in a large (12") skillet over medium. Add
 the onion, season with salt, and cook, stirring, until
 the onion is limp and translucent, 6 to 8 minutes. Add
 the celery and bell pepper and cook, stirring
 occasionally, until softened, 5 to 8 minutes. Add the
 chopped garlic, garlic powder, onion powder, paprika,
 cayenne and sage (if using); grind in a generous amount
 of black pepper and add 3/4 ts salt. Stir well to
 combine all the ingredients, then remove from the heat
 and scrape the mixture into a 6 to 8 quart slow cooker.

 Add the beans, bay leaves, thyme, sausage, ham hock and
 6 cups water. Cook on high until the beans are very
 tender and creamy, about 7 hours.

 Before serving, add salt or cayenne to taste. Using a
 fork or the back of a spoon, mash some of the beans
 against the side of the slow cooker to make the mixture
 slightly creamy. (It will continue to thicken as it
 sits.) Discard the bay leaves and thyme sprigs; you can
 pick the meat off the ham hock if you like. Top the
 beans with hot cooked rice and scallions; serve with hot
 sauce.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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