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Red Beans and Rice with Neck Bones and Kielbasa

Recipes » Soups, Stews and Chili » Slow Cooker Soups

A crockpot spin on the traditional Cajun Red Beans and Rice with Ham Hocks and Kielbasa

Yield: 6 Ready in 6 hours

Cuisine: CajunMain Ingredient: Neck Bones

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Original recipe makes 6

1 lbRed kidney beans

2 tsWhite pepper

2 tsDried thyme

6 Neck Bones

1 1/2 tsGarlic powder

14 cWater

1 1/2 tsDried oregano

2 1/2 cCelery

1 tsCayenne pepper

2 cOnion

1/2 tsBlack pepper

2 cGreen bell pepper

1 tbsTabasco sauce

1 lbKielbasa

Red Beans and Rice with Neck Bones and Kielbasa Preparation

Place the neck bones, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in the crockpot on high. Cover and and simmer until meat is tender, about 1-2 hours. Remove the neck bones and set aside. Add beans and 4 cups of water to the crockpot: simmer on high 1-2 hours, stirring occasionally. Stir in kielbasa and continue to simmer up to 1-1/2 hours: scrape bottom of the crockpot if needed. Add neck bones , stir, simmer for 4 hours more. To serve, mound rice, place neck bone on one end, cover and surround with beans and kielbasa.