Ingredients
1 pound dried red beans1 tablespoon olive oil1 pound fully cooked andouille sausage links, cut into 1/4-inch slices1 large onion, chopped1 medium green pepper, chopped2 celery ribs, finely chopped3 teaspoons garlic powder3 teaspoons Creole seasoning2 teaspoons smoked paprika2 teaspoons dried thyme1-1/2 teaspoons pepper6 cups chicken brothHot cooked rice
Preparation
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-qt. 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.
