Creole Red Beans & Rice


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.