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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|Serving Size: 1 Serving (851g)|
|Recipe Makes: 6|
|Calories from Fat: 125 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 52.3mg||16 %|
|Sodium 977.6mg||34 %|
|Potassium 655.5mg||17 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 24.1g|
|Protein 18.2g||26 %|
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Calories per serving: 320
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