(serves
4)
1 pound red kidney
beans
4 small ham hocks
1 1/2 pounds smoked sausage, cut 1/2-Inch
round slices
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 can cream of mushroom soup
1 package onion soup mix
Pepper to taste
Procedure: Wash
beans; place in a pot; cover with 2 inches
of water and then bring to a boil. Turn
off heat and let soak for 1 hour. In a skillet
fry sausage slices for 10-15 minutes to
remove excess grease. Remove meat; drain
all but 2 tablespoons grease from skillet
and add 2-3 tablespoons flour to make roux.
Add about 2 cups water to skillet and let
simmer for 2-3 minutes. Place beans, sausage,
roux mixture, and soup and soup mix in a
slow cooker. Saute onions, peppers, and
celery until wilted. Add this along with
ham hocks to slow cooker. Cover with 1/2
inch water, and place on high for 3-4 hours.
Stir occasionally and add pepper to taster.
Place on low for another 2-3 hours. Continue
cooking until beans are tender. Server over
rice.
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