1 lb dried red beans, washed
1 ham bone or ham hock
2 Tbsp Creole Seasoning
1 medium onion. chopped
1 bell pepper chopped
1/2 cup celery chopped
2 Tbsp garlic. minced
1 lb smoked sausage sliced
2 cups tasso cubed
4 cups chicken broth
2 cups water
3 bay leaves
8 ounces tomato sauce
1/4 cup parsley chopped
Wash & sort the beans. Cover with plenty of water & allow to soak overnight.
Saute Holy Trinity (onions, celery, bell pepper) in a little EVOO. Add garlic, 1 Tbsp Creole seasoning, Tasso & smoked sausage & put into crockpot.
Drain beans & add to crockpot with hambone.
Add chicken stock, water & bay leaves.
Cook on high or low until beans are very soft. Add tomato sauce & parsley and continue cooking for at least one hour on low. Add remaining 1 Tbsp Creole Seasoning.
Serve over rice. Pass plenty of Tabasco and/or other pepper sauce.
Serving Ideas: Serve over rice with cornbread & fruit salad.