Slow Cooker Red Beans and Rice

It feels like October already and I love it! Fall is trying it's hardest to poke it's head out and give us the cold crisp air, sweater weather and the need for tea again. This is when I get a little soup crazy. I am surprised that my crockpot is still going strong with how much I abuse it during this season. There's nothing better than coming in from the cold and getting hit with a warm, savory aroma from what's been cooking all day, nothing about this season brings me down. So let's get to the slow cooking recipes!

Look at that glorious steam coming off the top!

Ingredients:

• 1 pound dried red beans, soaked overnight
• 1.5 lb andouille sausage, sliced
• 6 c. organic chicken broth
• 1 large white onion, chopped
• 1 bell pepper, chopped
• 4 stalks celery, diced
• 3 cloves garlic, chopped
• 1 anaheim pepper
• 2 bay leaves
• 3 tbsp olive oil
• 1 1/2 tbsp creole seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsps black pepper
• 2 tsp smoked paprika
• 2 tsp dried thyme
• 4-5 dashes of hot sauce

I'm in a folky kind of way today, after cleaning the house with the husband and now just relaxing next to the window.

Directions:

1. In a stock pot fry up your onion, peppers, celery and garlic in the olive oil until the onions are soft.
2. Then add your beans and chicken broth, cook until boiling, then remove.
3. Next pour your mixture into your crock pot and the remainder of your ingredients.
4. Cook on low for 8-10 hours.
5. After it's done cooking, mix well and then smash some of the beans down with a large spoon. Stir again.
6. Serve over brown rice!

Happy Eatings Everyone!