1. Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
2. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 175 (22%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 60.3mg||19 %|
|Sodium 660mg||23 %|
|Potassium 1178.2mg||31 %|
|Total Carbohydrate 112.8g||33 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 94.4g|
|Protein 36.6g||52 %|
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Calories per serving: 778
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