Ingredients:

30 oz red kidney beans

1 – 2 lbs smoked ham

1 – 2 lbs andouille sausage, sliced

1 cup chopped onions

6 slices of hickory smoked bacon cut up

6 green onions including the green tops, sliced up

1 tablespoon minced or pressed garlic

2 tablespoons dried parsley or 1/4 cup fresh minced parsley

3 bay leaves

3 teaspoons dried oregano or 1 tablespoon fresh minced oregano

2 teaspoons dried thyme or 2 tablespoons fresh minced thyme

sea salt to taste

freshly ground black pepper to taste

ground cayenne pepper to taste

tabasco sauce

Directions:

1. Cook bacon till done and place in 6 quart crockpot. Combine sausage and ham hocks and sauté till fat is rendered, about 5 minutes. Remove meat with a slotted spoon and put in crockpot. Add the red/yellow/white onions and green onions to the pan and sauté until they are soft but not brown.

2. Add the garlic and sauté on minute longer then transfer everything to the crockpot. Now add the parsley, thyme, oregano, bay leaves, Tabasco Sauce, salt and peppers to the crockpot. Be generous with the peppers. Now add the beans.

3. If you are using canned beans pour the entire contents of the can(s) into the crockpot. If you are using fresh beans add enough of their soaking liquid to cover the mixture about one inch. If there is not enough soaking liquid add fresh cold water.

4. Place crockpot in the refrigerator and let sit at least overnight. Take the crockpot out of the refrigerator plug it in and let cook on LOW for 8 - 10 hours. When the Cajun Beans are almost done cook 2 - 4 cups rice. Also, the nutty taste of brown rice is preferred by some people.

5. To serve: place a scoop of rice in the center of a bowl or plate and ladle a generous serving of beans all around. This is a wonderful side dish for spicy fried chicken or fried fish.

Bon Appetit!