Shelly's Recipe

RED BEANS AND RICE - Crock pot

Category: Casseroles - Pork

1/2 lb andouille sausage, halved lengthwise and sliced into thin half-moons
1 onion, chopped fine
1 green bell pepper, seeded and chopped fine
1 celery rib, chopped fine
4 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper
5 cups low-sodium chicken broth
1 lb dried red kidney beans, rinsed and picked over
1 bay leaf
1 1/2 cups long-grain rice
2 cups water

Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Using slotted spoon, transfer to paper towels-lined plate, cover, and reserve in refrigerator. Cook onion, bell pepper, and celery in sausage fat until softened, about 5 minutes. Stir in garlic, oregano, thyme, 1 tsp salt, and 1/2 tsp pepper and cook until fragrant, about 30 seconds. Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to crock pot.

Cover and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours). Stir sausage into crock pot, cover, and cook on high until heated through, about 10 minutes. Season with salt and pepper. Cook rice according to pkg instructions. Serve over rice.