RED BEANS AND RICE

All photos by Chip Curley and visit my NASHVILLE Websites and my other photo galleries. Red Beans and Rice slow cooked on stove top. Ingredients 1 pound dried red beans, soaked overnight, 10 cups water, 1 pound sausage, sliced into rounds, 1 large sweet onion, chopped, 4 cloves garlic, chopped, 1 teaspoon ground black pepper, 1 teaspoon Creole seasoning 6 fresh basil leaves, chopped, 1 ham hock and 4 cups cooked rice Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

Fixins	Add Ham Hock		Chop onions,garlic, celery	Add to beans
Brown Sausage with Bacon	Seasoning	Cook low for 8 hours	Prepare Rics	Enjoy