| | Directions | - Soak the beans overnight; then drain the beans the next day.
- In the crock-pot add all of the ingredients except the rice.
- Cook on the low heat setting for 8 hours. During the cooking time, add more water if the ingredients look too dry.
- Cook the rice according to the package directions.
- Remove the bay leaves from the crock pot and serve the red beans over the white rice. Add a dash of Louisiana hot sauce or Tabasco sauce if desired.
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Cook Time: 6 or more hours
Container: 6-quart slow cooker
|  | | Ingredients | | - | | 1/2 pound small dried red beans |
| - | | 1/2 pound ham hock |
| - | | 3 stalks celery - chopped |
| - | | 1 medium yellow onion - chopped |
| - | | 1 bunch green onion - chopped |
| - | | 1/2 green pepper - chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon chopped parsley |
| - | | 2 bay leaves |
| - | | 1/8 pound butter |
| - | | 1 cup water |
| - | | 2 cups white rice |
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