Crock Pot Red Beans and Rice

1  lb.		dried red beans, soaked
10  cups		water
1  lb.		andouille sausage, sliced into
1/2  cup		large sweet onion, chopped
1/2  cup		green bell pepper, chopped
1		jalapeno pepper, seeded and chopped
8		cloves garlic,s chopped
1  teaspoon		ground black pepper
1  teaspoon		Creole seasoning, or to taste
6  tablespoons		fresh basil leaves, chopped
1		ham hock
4  cups		cooked rice

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Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
2. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.