Louisiana-Style Red Beans and Rice

Ingredients

1 cup dried small red beans

2½ cups unsalted chicken broth

½ cup chopped onion

½ cup chopped celery

½ cup chopped green bell pepper

1 bay leaf

2 teaspoons minced garlic

1 teaspoon dried thyme, crushed

¼ teaspoon cayenne pepper

2 8.8-ounce pouches cooked whole-grain brown rice

1 12-ounce package fully cooked andouille-style chicken sausage links, sliced half inch thick

½ teaspoon salt

¼ teaspoon black pepper

Directions

• Rinse beans. In a large pot, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 60 minutes. Drain and rinse beans.

• In a 4- to 5-quart slow cooker, combine beans, broth, onion, celery, bell pepper, bay leaf, garlic, thyme, and cayenne. Cover and cook on low for 8 hours or on high for 4 hours.

• If using low heat, turn to high. Stir in rice, sausage, salt, and black pepper. Cover and cook 1 hour more. Remove and discard bay leaf. Top with green onions before serving.

Notes

Sunday morning prep and eat in the evening?

Can do overnight but it’s rough. The rice has to be instant rice. Regular rice doesn’t work as well