Red Beans & Sausage

By KeyIngredient

Ingredients

• 1 pound dried red beans
• 1 tablespoon olive oil
• 1 pound Johnsonville® Andouille Sausage links, cut into 1/4-inch slices
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 celery ribs, finely chopped
• 3 teaspoons garlic powder
• 3 teaspoons Creole seasoning
• 2 teaspoons smoked paprika
• 2 teaspoons dried thyme
• 1-1/2 teaspoons pepper
• 6 cups chicken broth
• Hot cooked rice

Preparation

Step 1

1. Rinse and sort beans; soak according to package directions.

2. In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender.

3. In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender.

4. Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice. Yield: 8 servings (2-3/4 quarts).

Editor's Note: The following spices may be substituted for 3 teaspoons Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and 1/8 teaspoon each dried thyme, ground cumin and cayenne pepper