Red Beans and Rice (serves 4)
Ingredients:
1 pound red kidney beans
4 small ham hocks
1 1/2 pounds smoked sausage, cut 1/2-Inch round slices
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 can cream of mushroom soup
1 package onion soup mix
Pepper to taste

Procedure: Wash beans; place in a pot; cover with 2 inches of water and then bring to a boil. Turn off heat and let soak for 1 hour. In a skillet fry sausage slices for 10-15 minutes to remove excess grease. Remove meat; drain all but 2 tablespoons grease from skillet and add 2-3 tablespoons flour to make roux. Add about 2 cups water to skillet and let simmer for 2-3 minutes. Place beans, sausage, roux mixture, and soup and soup mix in a slow cooker. Saute onions, peppers, and celery until wilted. Add this along with ham hocks to slow cooker. Cover with 1/2 inch water, and place on high for 3-4 hours. Stir occasionally and add pepper to taster. Place on low for another 2-3 hours. Continue cooking until beans are tender. Server over rice.