Slow Cooker Red Beans & Sausage

By ccavaletti

Ingredients

• 1 lb dried red beans
• 1 Tbsp olive oil
• 1 lb fully cooked andouille sausage links, cut into 1/4-inch slices
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 celery ribs, finely chopped
• 3 tsp garlic powder
• 3 tsp Creole seasoning
• 2 tsp smoked paprika
• 2 tsp dried thyme
• 1-1/2 tsp pepper
• 6 c chicken broth
• Hot cooked rice

Details

Servings 8

Preparation

Step 1

Rinse and sort beans; soak according to package directions.

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.

In a 5- or 6-quart slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth.

Cook, covered, on low 8-10 hours or until beans are tender.

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.

Note: The following spices may be substituted for 3 tsp Creole seasoning:
3/4 tsp salt
3/4 tsp garlic powder
3/4 tsp paprika
1/8 tsp dried thyme
1/8 tsp ground cumin
1/8 tsp cayenne pepper


From Taste of Home, April/May 2014