New Orleans Red Beans & Rice

Directions

Wash and soak the beans overnight.

In the morning, rinse and discard the water.

Place the onion, celery, garlic, turkey legs, bay leaves and thyme on the bottom of the slow cooker.

Pour beans on top.

Add water to cover to top of slow cooker. Shake in hot sauce.

(You may have to maneuver the ingredients to get the top on; however, leave the top without lifting for the first few hours and the beans will cook down).

Cook on high for 1 hour and reduce to low for 7 to 8 (sometimes you may want to go a little longer if they are not tender - going to 10 will not hurt).

When beans are done remove approximately 1 cup and mash to a paste Add the paste back to the pot and stir.

Turn the pot off and let stand for about 1 hour Serve over rice with smoked sausage and hot sauce Note: They may be a little thick, so adjust the water and amount of beans to your liking. This makes enough to freeze at least 3 to 4 meals for a family of 4 (and we have a teenage son!) from the slowcooker list.