Ingredients
1lbred kidney beansuncooked
¾lbAndouille sausage12 oz, sliced
5garlic clovesminced
3celery stalksdiced
1white onionmedium, peeled and diced
1bell peppercored and diced
2tspcreole seasoning
1tsphot sauce
½tspdried thyme
2bay leaves
7cupschickenor vegetable stock
Kosher salt
black pepperfreshly-cracked
white riceor brown rice, cooked
green onionsthinly-sliced
Preparation
Rinse the kidney beans thoroughly under water.
Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large crock pot.
Stir to combine.
Cook on high for 6 to 8 hours, or until the kidney beans are soft and cooked through.
Season with salt, pepper and hot sauce.
Remove and discard the bay leaves.
Serve immediately over rice, garnished with green onions, and enjoy!
