Servings: 8

1 pound dried red beans, soaked overnight 1 pound dried red beans, soaked overnight
7 cups water 7 cups water
1 pound andouille sausage, sliced into rounds 1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped 1 large sweet onion, chopped
1 green bell pepper, chopped 1 green bell pepper, chopped
3 stalks celery, chopped 3 stalks celery, chopped
8 cloves garlic, chopped 8 cloves garlic, chopped
1 teaspoon ground black pepper 1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste 1 teaspoon Creole seasoning, or to taste
1 bay leaf 1 bay leaf
1 smoked ham hock 1 smoked ham hock
4 cups cooked rice 4 cups cooked rice
hot sauce hot sauce

Place the beans and water into a slow cooker.
Heat a skillet over medium-high heat.
Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add a little oil to skillet if not enough drippings.
Add onion, green pepper, celery and garlic to the drippings; cook and stir until tender, about 5 minutes.
Transfer everything from the skillet to the slow cooker.
Season the mixture with pepper and Creole seasoning.
Add the bay leaf and ham hock.
Cover and cook on low for about 8 hours, or until beans are tender.
Smash some beans with a ladle to achieve creamy texture.
Add hot sauce to taste.