1 (16 oz.) bag red kidney beans (soaked in a bowl of water overnight/rinsed)
1 pkg. smoked sausage
1 pkg. pickled meat
2 ham hocks
1 tbsp. oil (olive oil, EVOO or canola)
1 celery stalk
1 onion
2 cloves garlic
1/2 green bell pepper
1/2 tsp. fresh or dried thyme
2 bay leaves
1/2 tsp. Worcestershire sauce
1/2 tsp. caraway seeds
2 cups chicken broth (I prefer "Better Than Bouillon")
2 cups water
1/2 tsp. salt (or to taste)

Slice smoked sausage into small slices and cut pickled meat up into cubes. Brown all meat, including ham hocks, in the Crock-Pot or separate pot/pan. Remove from pot.

Chop celery, onions, garlic and green bell pepper. Add onion mix and cook on low till onions are clear and mix is tender. Add the meat back to the mix except for the sausage (save to add 10 to 30 minutes before serving - put in container in refrigerator).

Add rinsed and drained beans to the mix and stir. Add thyme, bay leaf, Worcestershire sauce and caraway seeds. Stir. Add 2 cups of chicken broth and 2 cups water and stir again. Season with salt and cover on low, at least 6 to 8 hours or until beans are soft and creamy. Serve with steamed rice.

Note: Best results are with beans soaked overnight.

Submitted by: Erika Weeks