Red Beans in the Crock Pot

• 16 ounces dried red beans, rinsed and sorted for stones
• 1 tablespoon minced garlic, heaping
• 14 cup minced onion
• 5 cups hot water
• 1 teaspoon baking soda, heaping
• 12 teaspoon dry mustard, heaping
• 14 teaspoon dried parsley
• ground black pepper, to taste
• 14 cup molasses
• 2 cups diced tomatoes, including liquid
• 8 ounces lean ham, chopped
• 14 cup bacon drippings, mixed bacon & grease
• 1 teaspoon cajun seasoning, heaping

1. Combine first eight ingredients in your slow cooker, adding the water last, and cook on "High" for four hours.
2. Do not lift lid - it gets tempting around the second-third hour.
3. Resist!
4. Use pot holders to remove crockery inner liner and drain solids in colander over sink.
5. Return beans to liner and liner to slow cooker, reducing heat to low.
6. Drizzle molasses over beans.
7. Add tomatoes.
8. If you are using fresh tomatoes, you will need to add 1/4 - 1/2 cup of tomato juice or other liquid - I used the "petite diced tomatoes" in a can.
9. Add ham and bacon drippings.
10. If you do not have any reserved drippings, add 2-3 slices of cooked bacon, chopped.
11. Sprinkle cajun seasoning over all and mix with a large wooden spoon.
12. Put the lid on and let the flavors meld.
13. The beans are done, this time is to put it all together.
14. Ready to go after 2 hours on low, perfect after 4 hours.

red beans, garlic, onion, water, baking soda, dry mustard, parsley, ground black pepper, molasses, tomatoes, lean ham, bacon, cajun seasoning

Taken from www.food.com/recipe/red-beans-in-the-crock-pot-237787 (may not work)