Grandma's Slow Cooker Red Beans and Rice

Perfect recipe for rainy days and for working moms. Just throw in the crock pot and let cook on low for 6-8 hours. Dinner is cooking and you're able to get your needed task complete or just have a day of relaxation

RED BEAD AND RICE CROCKPOT
INGREDIENTS
1 smoked pork hock or ham shank
1/2 pound dried red beans, water soaked overnight
1/2 pound andouille sausage, chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper, depending on your spice level
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon light brown sugar
4 cups water
2 bouillon cubes, equates to 2 tablespoons
SERVING SIZE
4 to 6

INSTRUCTIONS
1. Combine the ham shank, red beans, celery, onion, bell pepper, chili powder, salt, cumin, garlic powder, cayenne, onion powder, paprika, and brown sugar in a 6-quart slow cooker. Add the water and bouillon cubes, and stir to combine. Cover and cook on low. After 4 hours of cooking, add in the sausage and others pre-cooked meats. Continue cooking on low until the beans are tender, an additional 2-4 hours. Remove the pork hock; shred the meat, and return the meat to the slow cooker. Discard the bone. Serve the red bean with rice.
Enjoy!