Ham and Beans

2 cups dry Great Northern Beans, soaked overnight, drained and rinsed
1/2-1 pound ham
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1 teaspoon minced garlic (I used the pre-minced kind in a jar)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Throw it all in the crockpot and cover with water - enough water so that you have about two inches on top of everything. Cook on Low all day - 10-12 hours. We kept the ham out and added it around noon, but that was because I ran out of time in the morning and asked David to do it later. I think you could have the ham in all day. It was pretty soupy at the end, so I added a bit of cornstarch to thicken things up a bit. It was a hearty winter meal served over cornbread.

Red Beans and Rice

Mardi Gras is coming soon, and what better way to celebrate with some good Red Beans and Rice.

2 cups dry red beans
2 cloves garlic
1 onion, chopped
2 teaspoons Cajun seasoning
Salt
2 bay leaves
Cayenne pepper to taste
fresh or smoked ham hock
1-2 pounds andouille sausage

Wash beans and soak overnight. Drain. Cover beans and all ingredients (except sausage) with cold water. Bring to a boil. Reduce heat and simmer at least 2 and a half hours. Add cut sausage and continue to simmer for 30 minutes. Take out the ham hock when you put the sausage in and let it cool a little. Pull off the meat from the ham hock and add to the beans. Serve with steamed rice and cornbread.