1 16 oz bag kidney beans or small red beans, soaked overnight, drained
1 ham bone or 2 ham hocks
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1 large bell pepper, chopped
1 large onion, chopped, about 1 cup
3 stalks celery, chopped (including leaves)
1 small carrot, finely chopped
1 tablespoon Tabasco sauce
2 bay leaves
4 cloves garlic, crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
1 1/2 teaspoons black pepper
1/2 teaspoon red pepper
1 teaspoons seasoned salt
1 teaspoons salt, or to taste
3 tablespoons chopped fresh parsley and green onions, for garnish
Instructions:
Add all ingredients to the crockpot except for the seasoned salt, kosher salt, and parsley. Add fresh water to cover, about 1 1/2 quarts. Cook covered on LOW setting for 6 to 8 hours, or until the beans are tender.
Add the seasoned salt and kosher salt.
Remove the bones and bay leaves and garnish before serving.
Serve over rice with grilled or smoked sausage.
Adapted from "Tell Me More" (Junior League of Lafayette, LA)
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