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Ingredients
1 Pound dried red beans, soaked overnight in water
2 (32 oz) Containers of chicken broth
2 Tablespoons olive oil
1 Pound Andouille sausage, sliced against the diagonal into rounds
1 Medium onion, chopped
1 Green bell pepper, cored, seeded, & chopped
1/2 Cup celery, chopped
6 to 8 Garlic cloves, minced
2 Bay leaves
1 Teaspoon dried thyme
1 Teaspoon ground black pepper
2 Teaspoons Creole Seasoning
8 Fresh basil leaves, chopped
2 ham hocks
Salt & pepper to taste
Hot cooked rice
Instructions
Soak the beans overnight in warm water, cover bean about 1" with water.
Drain off the water that beans were soaking in overnight. Place the beans in the crockpot and pour in enough chicken broth till the bean mixture is covered by about 1".
In a large skillet over medium high heat, pour in enough olive oil to coat bottom of the pan. Add the Andouille sausage slices and cook until browned around the edges. Remove the sausage with a slotted spoon and place in crockpot with beans. Using the sausage drippings in the skillet, add the onion, bell pepper, celery, and garlic; saut� approximately 5 minutes or until the vegetables are tender. Remove from heat and add the vegetable mixture to the crockpot.
Add the ham hock, bay leaves, thyme, pepper, Creole Seasoning and basil leaves to the crockpot and stir to combine with beans and sausage. Cover with lid and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until beans are tender. Remove the bay leaves and discard. Remove the ham hock and cut off the pieces of ham meat to throw back into the crockpot. Discard the bone.
When ready to serve, take 1 to 2 cups of beans and add to a blender. Cover with lid and blend until a smooth puree texture. Add bean puree back into crockpot and stir to combine with bean mixture. Cook until heated through. Add Salt and pepper to taste.
Serve beans and sausage over plate of hot cooked rice, add Tabasco sauce to taste.