Crock Pot Red Beans

• 16 ounces red kidney beans bag
• 1 each ham bones OR bone-in ham hocks
• 1 each sweet red bell peppers chopped
• 1 each onions chopped
• 3 each celery stalks, including leaves, chopped
• 1 each carrots finely chopped
• 1 tablespoon red hot pepper sauce
• 2 each bay leaves
• 4 each garlic cloves, crushed
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1/4 teaspoon marjoram
• 1 cup red wine
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 x water to cover all ingredients
• 3 tablespoons parsley leaves and green onions, chopped, fresh, to garnish

1. Put everything except the garnish in the crockpot on low heat.
2. Cook covered for 6 to 10 hours.
3. Check liquid level, adding water if needed to keep the beans covered.
4. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes.
5. Reduce heat for several hours or until ready to serve.
6. Beans should be very tender.
7. Remove bones and bay leaves and garnish before serving.
8. Serve over rice with grilled or smoked sausage.
9. May be frozen.

red kidney, ham bones, sweet red bell peppers, onions, celery stalks, carrots, red hot pepper sauce, bay leaves, garlic, thyme, sage, marjoram, red wine, salt, white pepper, black pepper, red pepper, water, parsley

Taken from recipeland.com/recipe/v/crock-pot-red-beans-1661 (may not work)