*note changes to spice amounts. I just made this dish and realized that I put way more Creole and Garlic than I had originally thought. I've finally become a world renown chef. People everywhere are asking for my recipes. OK--three people asked for this one recipe. I have to admit--I think this is the best bean dish that I've ever tasted. I kept experimenting with the recipe because I was determined that we were going to make this very inexpensive meal a part of our regular menu and if we're going to eat something often, I want to really like it. :) The only problem with sharing this recipe is that I don't use exact amounts, which is odd for me because I usually measure everything out. Somehow, I've just gotten into the habit of dumping a little of this and a little of that into the bean pot. Here it is: MICHELLE'S FAMOUS RED BEAN AND RICE RECIPE 1 bag Red Beans (NOT pinto beans--NOT Kidney beans) I use 2 bags for our family. -Soak the beans overnight. Put a few tablespoons of baking soda into the water. -Rinse the beans the next morning and put them in the crock pot. -Fill the crock pot to the top with fresh water. Spices: 1. CREOLE SEASONING (Zatarain's or Tony Chacere's)--(I dump quite a bit of this in-- maybe *12 shakes from my big 17 oz shaker jar of Creole.) 2. GARLIC POWDER--(I dump quite a bit of this in as well, but not as much as the Creole. Maybe *6 shakes from a regular sized Garlic Powder jar.) 3. CUMIN POWDER--Only *two little shakes 4. SALT--To taste. Go easy on the salt. You can always go back and add salt, but once you use too much, the dish is briny and ruined. Cook on high all day long. 30-60 minutes before serving, add a choped up Polish Kielbasa Sausage (These cost between $2.50 - $3.00.) If I'm leaving the house and my crock pot behind for the day, I will chop the sausage up (in little pieces-- slice the sausage in half, slice in half again and then in pieces) and leave in a Tupperware in the fridge. Then, when I get home, I will microwave the sausage pieces for a few minutes before dumping them in my bean pot. 30-60 minutes before serving, add 1-2 cups of COOKED white rice. Serve with hot, buttery Cornbread made from Martha White buttermilk, self-Rising, enriched white corn-meal mix. Of course, this tastes best if baked in an iron-skillet. The next best thing would be in a Pampered Chef stoneware casserole dish. I always make 2 pans of cornbread for our family. Then we have a little leftover for Spencer's lunch the next day. Enjoy! P.S. One little trick-- If you forgot to soak the beans the night before, you can put them on to boil (go ahead and use the baking soda now) for 2-3 minutes. Cover the pot, turn the fire off, and let them sit for an hour. Follow the rest of the recipe as directed.