Red Beans and Rice Stew

By JAmero4702

Ingredients

• 2 onions, chopped fine
• 1 celery rib, chopped fine
• 6 garlic cloves, minced
• 2 Tbs vegetable oil
• 2 tsp minced fresh thyme or 1/2 tsp dried
• 2 tsp paprika
• 1/4 tsp cayenne pepper
• 4 cups chicken broth, plus extra as needed
• 4 cup water
• 1 lb. (2 1/2 cups) dried red kidney beans, picked over and rinsed
• 1 lb. spicy andouille sausage, sliced 1/2 inch thick
• 2 bay leaves
• 2 green peppers, stemmed, seeded, and chopped
• 1/2 cup instant white rice
• 3 scallions, sliced thin
• Salt and Pepper
• Red wine vinegar

Details

Servings 6
Cooking time 490mins

Preparation

Step 1

1. Micro-wave onions, celery, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until vegetables are softened. about 5 minutes; transfer to slow cooker. Stir in broth, water, beans, sausage, and bay leaves. Cover and cook until beans are tender; 8 to 10 hours on high.

2. Discard bay leaves. Stir bell peppers and rice into stew, cover, and cook on high until tender, 15 to 20 minutes. Adjust consistency with extra hot broth as needed. Stir in scallions and season with salt, pepper, and vinegar to taste. Serve.