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 (opt)
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
Sliced scallions; 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 teaspoon 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.

By Sarah DiGregorio

Yield: 6 servings

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

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