Red Beans and Rice – Slow Cooker

Heat sausage in a Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Using slotted spoon, transfer sausage to a paper towel-lined plate or container. Cover and refrigerate.

Cook chopped onion, bell pepper and celery in sausage fat until softened, about 5 minutes. Stir in garlic, oregano, thyme, salt and pepper and cook until fragrant, about 30 seconds. Add broth, beans, and bay leaf and bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes. Transfer the mixture to your slow cooker.

Cover and cook on low until beans are completely tender, 4 to 5 hours (3 to 4 hours on high). At that point, stir sausage into slow cooker, cover and cook on high until heated through, 10 minutes. Season with more salt and pepper to taste.

Cook rice according to package instructions.

Serve beans over rice with optional shredded cheddar cheese, chopped chives and sour cream. My favorite topping is a splash of red wine vinegar… it’s delicious! Enjoy!