Crock Pot Red Beans

Course : Beans
Serves: 10
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16 ounces kidney beans
1 medium ham bones OR bone-in ham hocks
1 large bell pepper -- chopped
1 large onion -- chopped
3 medium celery -- chopped -- (inc.leaves)
1 small carrot -- finely chopped
1 tablespoon tabasco sauce
2 pieces bay leaves
4 cloves garlic -- crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
2 Cup water to cover all i ngredients
3 tablespoons chopped fresh parsley and green onions
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper

Preparation / Directions:

Recipe by: from "Tell Me More" (Junior League of Lafeyette, LA) Put everything except the garnish in the crockpot on low heat. Cook covered for 6-10 hours. check liquid level, adding water if needed to cover the beans. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes. Reduce heat for several hours or until ready to serve. Beans should be very tender. Remove bones and bay leaves and garnish before serving. Serve over rice with grilled or smoked sausage. May be frozen.

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