Red Beans and Rice Crock pot Style

Step 1

Wash beans. Add in the crock pot: the washed beans, onion, bell pepper, garlic, hambone, and bay leaf. Pour enough water in the crock pot so that the water is 2 to 3 inches above the beans. Turn the crock pot on low and cook overnight or 10 hours or during the day while at work. Do not peek or uncover.

Step 2

Early the next morning or after returning from work, check and see if the water has been reduced. If further reduction of water is needed (and generally it is needed), turn the cooker on high. Smash some of the beans to thicken and cook one or two more hours; adding the smoked sausage in the last half hour of cooking. Remove bay leaf and season to taste with salt and pepper.

Step 3

Alternatively, pour the entire mixture from the crock pot to a large heavy duty pot or black cast iron pot. Smash some of the beans to thicken the gravy. Cook to reduce the water and thicken the gravy. When the gravy is almost the consistency you want, add the smoked sausage, salt and pepper and remove the bay leaf. Cook for 30 minutes.

Step 4

Serve over rice and enjoy.