Red Beans and Rice
2 tablespoons olive oil or vegetable oil
2 cups of chopped onions
1 cup of chopped celery
1 cup of chopped bell pepper.
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
10 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer the contents to a slow cooker.
Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.