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Print this Recipe    Red Beans and Rice

2 lbs dry kidney beans
1 large onion
1/2 cup chopped celery
1 chopped garlic clove (optional)
2 bay leaves
1/2 tsp fresh thyme
seasoned salt to taste
2 smoked turkey Legs, cut in pieces
Prudholm's Poultry, Meat, or Soup Magic
hot Sauce to taste

Wash and soak the beans overnight

In the morning, rinse and discard the water Place the onion, celery,
garlic, Turkey legs and bay leaves and thyme on the bottom of the
Crock Pot Pour beans on top Add water to cover to top of Crock Pot
Shake 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 will 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 they are not tender - going to
10 will not hurt).

When beans are done remove approximately 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 smoked sausage and hot sauce

Note: They may be a little thick, so adjust the water 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!)


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