2 pounds dry kidney beans
1 large onion
1/2 cup chopped celery
1 chopped garlic clove — (optional)
2 bay leaves
1/2 teaspoon fresh thyme — (or dried if fresh
— is not available) Seasoned Salt — to taste 2 Smoked Turkey Legs — cut in pieces by
— butcher Prudholm’s Poultry or Meat or Soup Magic — (it really doesn’t — matter) Hot Sauce — to taste
Wash and soak the beans overnight In the morning, rinse and discard the water P lace the onion, celery, garlic, Turkey legs and bay leaves and thyme on the bot tom of the Crock Pot Pour beans on top Add water to cover to top of Crock Pot S hake in hot sauce (You may have to maneuver the ingredients to get the top on; however, leave the top without lifting for the first few hours and the beans wi ll cook down). Cook on high for 1 hour and reduce to low for 7-8 (sometimes you may want to go a little longer if th ey are not tender – going to 10 will not hurt). When beans are done remove appr oximately 1 cup and mash to a paste Add the paste back to the pot and stir Turn the pot off and let stand for about 1 hour Serve over Uncle Ben’s rice with sm oked sausage and hot sauce Note: They may be a little thick, so adjust the wate r and amount of beans to your liking. This makes enough to freeze at least 3-4 meals for a family of 4 (and we have a teenage son!)
from the slowcooker list