Ingredients

• 1 pound andouille sausage , sliced into rounds
• 1 large sweet onion , chopped
• 1 medium green bell pepper , chopped
• 1 medium jalapeno pepper , Optional
• 8 cloves garlic , chopped
• 1 pound dried red beans , soaked overnight
• 1 ham hock
• 10 cups water
• 6 freshs basil leaves , chopped
• 1 teaspoon Creole seasoning , or to taste
• 1 teaspoon ground black pepper
• 4 cups hot cooked rice

Instructions

1. 1 Gather the ingredients.
2. 2 Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
3. 3 Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
4. 4 Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
5. 5 If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

Nutrition per serving