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Ingredients

• 1 pound dried red beans, soaked overnight
• 10 cups water
• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon Creole seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

Description

This Is My Take On A Louisiana Classic. No Shortcuts! Put Everything Into The Slow Cooker In The Morning And You Will Have Your Meal Ready In The Late Afternoon Or Evening, Whenever You Are Ready. This Recipe Will Feed A Lot Of People.

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