1 8 oz package Long Grain Rice, cooked
1 C Dry Red Kidney Beans
12 oz Andouille Sausage or Kielbasa if less spice desired. Love the Flavor from the Andouille
1 lb Smoked Pork Hock
4 strips Bacon, cooked, crumbled, Reserve Bacon Grease
1/4 C Tasso Ham, or regular ham if you prefer less spice
2 1/2 C of you favorite low sodium Chicken Broth
1/2 C Onions, medium dice
1/2 C Celery, medium dice
1 T Tomato Paste
1/2 t Thyme, dried and crushed
1/2 t Oregano, dried and crushed
2 Cloves Garlic, minced
1/4 t Cayenne Pepper, or to taste
1/2 C Yellow, and Orange Sweet Peppers, diced medium
1 t Kosher Salt
Rinse Beans in cold water and drain. In a large Dutch Oven, combine beans and 6 C water. Bring to boil, reduce heat and simmer uncovered for several minutes. Remove from heat and cover. Let stand for an hour at least. Drain and Rinse.
Saute Onion in reserved Bacon Grease, till start to carmalize. Remove from heat. This will add a delicious flavor to the dish. Place beans in slow cooker with Tomato Paste, Pork Hock, Sausage, Broth, Onion, Celery, Garlic, Thyme, Oregano, and cayenne.
After four hours, remove ham hock and trim off meat. Return to Crock pot along with peppers. Continue to cook in crock pot on medium for the next hour.