* 1 Lb Beans (soaked overnight) * 3 Ham Hocks * 1 Andouille Sausage finely chopped * 1 Large Onion finely chopped * 3 Bell Peppers finely chopped * 6 stalks Celery finely chopped * A few cloves Garlic minced * S&P to taste * Roux (if needed)
Brown the onion, peppers and celery with sausage, adding garlic partway through. Put everything except S&P and Roux into crock pot. Add about 5 cups water. Cook on high 4-5 hours. Add water as needed. Shred Hocks and return meat to pot before serving. Mash half the beans to thicken. If still too soupy, reduce the water in a separate pot over the stove and add Roux to thicken. Season with S&P and other desired seasonings. Yields about 8 servings.
Serve over rice and a side of cornbread. You will need 2 cups dry rice + 1 quart of water, which will yield about 6 cups cooked rice.
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* 1 Lb Beans (soaked overnight)
* 3 Ham Hocks
* 1 Andouille Sausage finely chopped
* 1 Large Onion finely chopped
* 3 Bell Peppers finely chopped
* 6 stalks Celery finely chopped
* A few cloves Garlic minced
* S&P to taste
* Roux (if needed)
Brown the onion, peppers and celery with sausage, adding garlic partway through. Put everything except S&P and Roux into crock pot. Add about 5 cups water. Cook on high 4-5 hours. Add water as needed. Shred Hocks and return meat to pot before serving. Mash half the beans to thicken. If still too soupy, reduce the water in a separate pot over the stove and add Roux to thicken. Season with S&P and other desired seasonings. Yields about 8 servings.
Serve over rice and a side of cornbread. You will need 2 cups dry rice + 1 quart of water, which will yield about 6 cups cooked rice.