1 pound dried red beans 1 tablespoon Creole seasoning
7 cups water 1 teaspoon dried thyme
1 red bell pepper, chopped 1/2 teaspoon ground black pepper
1 medium onion, chopped 1-2 bay leaf
3/4 cup celery , chopped 1/2 teaspoon salt
3 garlic cloves, chopped 2 1/2 tablespoons parsley
1 pound smoked sausage, sliced
Slow Cooker Directions:
- Put beans in colander and make sure you wash beans and that no rocks or anything is mixed in with the beans.
- Add beans and water to 6 quart slow cooker. Chop all vegetables and slice sausage. Add sausage, vegetables, Creole seasoning, thyme, ground black pepper, bay leaf, salt and parsley.
- Cook on LOW Overnight and cook on high for 1-2 hours remove lid to continue cooking until it reached thickness desired. Discarded bay leaf and serve over rice.
Pressure Cooker Directions:
- Put beans in colander and make sure you wash beans and that no rocks or anything is mixed in with the beans.
- Add beans and water to 6 quart pressure cooker. Chop all vegetables and slice sausage. Add sausage, vegetables, Creole seasoning, thyme, ground black pepper, bay leaf, salt and parsley.
- Cook on high pressure for 30 minutes or until beans are tender. Quick release pressure. Mash a few beans can thicken up to desired thickness BUT remember they will get thicker as they cool. Discard bay leaf and serve over rice.
Notes: Can use recipe for white beans and butter beans (big white lima beans) just use yellow bell pepper instead of red bell pepper
