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Slow Cooker Red Beans and Rice
- 1 lb dried red kidney beans , rinsed and soaked in water overnight
- 3 celery ribs , chopped
- 1 green bell pepper , seeded and chopped
- 1 red bell pepper , seeded and chopped
- 1 yellow onion , chopped
- 3 garlic cloves , pressed
- 1 tablespoon Creole seasoning
- 2 bay leaves
- 6 cups chicken broth
- 13 oz . smoked turkey sausage , thinly sliced (or andouille sausage)
- Cooked white rice
- Garnishes: hot sauce , sliced green onions, diced red onion
Drain the beans and transfer to a medium-sized pot. Cover with water and bring to a boil. Let boil for at least 10 minutes. Drain and transfer to a 6-quart slow cooker.
Add the celery, bell peppers, yellow onion, garlic cloves, Creole seasoning, bay leaves and chicken broth to the slow cooker. Stir to combine. Cook on high for 8 hours. When 2 hours are left, add the sausage.
After the 8 hours of cooking, remove the bay leaves and transfer about 2 cups of the bean mixture into a bowl (avoiding any of the sausage). Mash with a fork. Return mashed bean mixture back to the slow cooker and stir to combine. Let cook on high for another 30 minutes.
Meanwhile, prepare your rice and garnishes. Serve the bean and sausage mixture over the hot rice with optional garnishes.
Use Success® White Rice for convenience. Season bean mixture to taste with other optional spices, such as cayenne pepper if you like it more spicy. The andouille sausage will also add more heat. I make mine with a little less spice to make it more kid-friendly.