SLOW-COOKER RED BEANS AND RICE

[JJ Judkins]

SLOW-COOKER RED BEANS AND RICE
Makes about 6 servings

This recipe is a great meal on any cold winter day.

1 pound dried red kidney beans
6 cups water
1 large onion, chopped
1 green bell pepper, seeded, chopped
2 celery ribs, chopped
5 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 pound fully cooked sausage such as andouille or kielbasa, halved
lengthwise, cut into half-circles
1 bay leaf
Salt to taste
Hot cooked white rice
Sliced green onions (white and green part) for garnish

Rinse beans. Place in a large pot with enough water to cover by 3 inches.
Let stand overnight. (Alternately, combine beans and enough water to cover.
Bring to a boil. Remove from heat. Cover and let stand 1 hour.)

Drain beans. Place in 6-quart slow cooker with all remaining ingredients
(including 6 cups of water) except rice and green onions. Cover and cook on
low 6 hours. Adjust seasoning if necessary.
Spoon rice into bowls. Top with red bean mixture. Sprinkle with onions.

PER SERVING: 542 calories; 32 g protein; 73 g carbohydrates; 20 g fiber; 14
g fat (6 g saturated); 42 mg cholesterol; 627 mg sodium