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[quote=Anonymous]I've been making them in the crockpot for years with no problems.  My family loves them and it smells wonderful crockpotting all day.

My friend Betsy from New Orleans gave me this recipe:

1 package (16 Oz. Package) Dry Red Kidney Beans
1 whole Bell Pepper, Chopped
1 whole Onion, Chopped
3 stalks Celery, Chopped
2 teaspoons Salt
½ cups Dried Parsley
1 Tablespoon Sugar
¼ teaspoons Cayenne Pepper
2 teaspoons Garlic Powder
1 leaf Bay Leaf
1 teaspoon Cajun Seasoning
¼ cups Vegetable Oil
1 can (14 Oz. Can) Chicken Broth (optional)
1 can (12 Oz. Can) Beer (optional)
1 whole Ham Hock (optional)
1 package (16 Oz. Package) Sausage (andouille, Chorizo Or Cajun)

Soak beans in cool water overnight (making sure beans are covered with at least 3? of water). The next morning, drain beans and rinse well. Put all ingredients, except sausage, in the crock pot. Cover with water. Cook on high for 6-10 hours.

After 8 or so hours, stir the bean mixture well, mashing some of the beans (they should soft, but not extremely so – they will still hold their shape). This will make the beans nice and creamy. Add more liquid if necessary.

Chop sausage into little disks and saute on the stove over medium heat until nicely browned. Add the sausage (and flavorful grease) to the beans, stir until fully combined.

Serve over steamed rice, and be sure to have plenty of cornbread on the side.[/quote]

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