New Orleans Red Beans And Rice
- 2 pounds dry kidney beans
- 1 large onion
- 1/2 cup chopped celery
- 1 chopped garlic clove, (optional)
- 2 bay leaves
- 1/2 teaspoon fresh thyme, (or dried if fresh is not available)
- Seasoned Salt, to taste
- 2 Smoked Turkey Legs, cut in pieces by butcher
- Prudholm's Poultry or Meat or Soup Magic
- Hot Sauce, to taste
Instructions:
Wash and soak the beans overnight In the morning, rinse and discard the water P lace the onion, celery, garlic, Turkey legs and bay leaves and thyme on the bot tom of the Crock Pot Pour beans on top
- Add water to cover to top of Crock Pot S hake in hot sauce (You may have to maneuver the ingredients to get the top on; however, leave the top without lifting for the first few hours and the beans wi ll cook down).
- Cook on high for 1 hour and reduce to low for 7−8 (sometimes you may want to go a little longer if th ey are not tender − going to 10 will not hurt).
- When beans are done remove appr oximately 1 cup and mash to a paste
- Add the paste back to the pot and stir
- Turn the pot off and let stand for about 1 hour
- Serve over Uncle Ben's rice with smoked sausage and hot sauce.