Kidney beans need to be boiled to neutralize a toxin they contain—if you’re confident that your particular slow cooker will bring the liquid to a full boil for at least 10 minutes, you can skip the preboiling step.
Rinse the beans in a sieve under running water. Dump into a saucepan and add water to cover by
Meanwhile, cut the bell pepper and celery into 1-inch (
Put the rice in a sieve and rinse very well under running water. Dump into a
While the rice is cooking, turn the cooker to high. Using tongs, transfer the ham hock to a bowl. Ladle as much of the excess liquid from the cooker as you can and discard it. Pull the meat from the ham hock in bite-size pieces and return them to the cooker, discarding the bone and any large pieces of fat. If the beans are still quite liquid, mash some of them with a wooden spoon, hit them with an immersion blender for a few seconds, or ladle out some liquid into a small bowl, whisk in the flour, and stir the mixture back into the beans and let cook, uncovered, for 10 to 15 more minutes.
If using the andouille, place a skillet or sauté pan over high heat. Add the sausage and cook until the slices are nicely browned on one side, 2 to 3 minutes, then turn and brown them on the other side. Transfer to the beans and gently stir.
Season the beans with salt, plenty of black pepper, and Cajun seasoning, if desired. Serve with the rice.
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