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Louisiana Style Red Beans


1 lb dry kidney beans
Tony Chachere's Original Seasoning
2 small onions, chopped
1/2 green bell pepper, chopped
3 stalks celery, chopped
3-4 cloves garlic, chopped
1 tsp sugar
1 bay leaf
pinch of each: sweet basil, cayenne pepper, rosemary, thyme
dash of liquid smoke

Rinse beans. In a crockpot, soak the beans overnight in a generous amount of Tony's seasoning. Fill about 3/4 full with water.

In the morning, add the remaining ingredients and cook about 6 hours on low. If the beans are a watery, smash them down a bit and continue to cook a little longer with the top off. The longer you cook the beans, the creamier they will be.

Serve over hot white rice.


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