Ingredients
- 1/2 pound andouille sausage (see note), 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 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper
- 5 cups low-sodium chicken broth
- 1 pound dried red kidney beans, rinsed and picked over
- 1 bay leaf
- 1 1/2 cups long-grain rice
- 2 cups water
Preparation
Step 1
1. BROWN SAUSAGE Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Using slotted spoon, transfer to paper towel-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 teaspoon salt, and ½ teaspoon 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 slow cooker.
2. PREPARE RICE Following photos 1 to 3, place rice and water in loaf pan, cover tightly with foil, and nestle into bean mixture in slow cooker. Cover and cook on low until beans are completely tender, 4 to 5 hours (or cook on high 3 to 4 hours).
3. PROCESS BEANS Carefully remove loaf pan from slow cooker; set aside. Transfer 1 cup bean mixture to food processor and process until very smooth, about 1 minute. Stir pureed beans and reserved sausage into slow cooker, cover, and cook on high until heated through, about 10 minutes. Season with salt and pepper. Remove foil from loaf pan and fluff rice with fork. Serve.