Red Beans and Rice with Neck Bones and Kielbasa

1 review, 5 star(s). 100% would make again

Ready in 6 hours

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


1 lb Red kidney beans
2 ts White pepper
2 ts Dried thyme
6 Neck Bones
1 1/2 ts Garlic powder
14 c Water
1 1/2 ts Dried oregano
2 1/2 c Celery
1 ts Cayenne pepper
2 c Onion
1/2 ts Black pepper
2 c Green bell pepper
1 tbs Tabasco sauce
1 lb Kielbasa

Original recipe makes 6



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.

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This is a good meal to put on early in the day for dinner later or the next day. [I posted this recipe.]
tracypinkard 7y ago

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