Ingredients 16 oz kidney beans, bag 1 each ham, bones OR bone-in ham hocks 1 each bell pepper, chopped 1 each onion, chopped 3 each celery, stalks, including leaves, chopped 1 each carrot, finely chopped 1 tablespoon tabasco sauce 2 each bay leaves 4 each garlic, cloves, crushed 1/4 teaspoon thyme 1/4 teaspoon sage 1/4 teaspoon marjoram 1 cup red wine 1 tablespoon salt 1 teaspoon white pepper 1 teaspoon black pepper 1/2 teaspoon red pepper 1 water to cover all ingredients 3 tablespoon parsley & green onions, chopped, fresh, to garnish Directions: Put everything except the garnish in the crockpot on low heat. Cook covered for 6-10 hours. Check liquid level, adding water if needed to keep the beans covered. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes. Reduce heat for several hours or until ready to serve. Beans should be very tender. Remove bones and bay leaves and garnish before serving. Serve over rice with grilled or smoked sausage. May be frozen.