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Ingredients Jump to Instructions ↓

  1. 3 1/4 cups (or more) water

  2. 12 ounces dried Great Northern beans (about 1 3/4 cups), rinsed

  3. 1 smoked ham hock (8 to 9 ounces)

  4. 1 1/2 ounces tasso* or andouille sausage, finely diced (generous 1/3 cup)

  5. 1 small onion, chopped

  6. 2 large celery stalks, chopped

  7. 1 small red bell pepper, diced

  8. 2 medium garlic cloves, chopped

  9. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. Stir 3 1/4 cups water and all remaining ingredients in large slow cooker. Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours. Remove ham hock. Cut off all meat; shred and return to beans. Season to taste with salt and pepper.

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