Bryan's red beans n sausage

2 medium Onions, chopped
4 stalk, medium Celery, diced
3 Med. Green Bell Pepper, chopped
1 lb Manda''s smoked sausage
1 lb Savoie''s pickled pork
4 cup Chicken stock
2 lbs red kidney beans

Soak beans in water overnight. If you use canned beans, the recipe won't work. The next day, pull out your big slow cooker. Drain beans and toss in. Cut up ham, brown in pan on stove, drain and toss into cooker. Cut sausage and brown in same pan, drain, and add to cooker. Cook your veggies in the pan you just used for browning your meat using some of the grease from the meats. Cook about 10 minutes. Toss into cooker. Stir it up. Add about 4-6 cups of chicken stock. Stir again. Cover, set temp to high, and slow cook it for about 5-6 hours. When you add the chicken stock, you want to fill it up to a point where it's about to the top and if you move a bean with a spoon, you'll see the broth. Leave the slow cooker alone for the first 2-3 hours. Then stir it up and start tasting your beans. Beans are ready when they're ready, on their time, not yours. You'll know they're ready when they're soft to chew, no crunch. Stir it up. The fluid in the cooker should be thick and creamy, not watery like stock. If it's too watery, take like 3 beans, mush em up and stir into cooker. Serve over rice. Add a tsp of butter to your bowl, not margarine, if you want it rich n creamy. Season with salt n pepper, hot sauce, and/or Tony Chachere's original creole seasoning.

Serving Size: Makes 20, 1 cup servings

Number of Servings: 20.0

Recipe submitted by SparkPeople user KKAVANAUG7.