Celebrate Black History Month with recipes rich with tradition, like this one.
In Louisiana, this is a Monday staple.
Red kidney beans slow-cooked with smoked sausage served over rice with cornbread on the side.
Can you say Yum?
1 (12-oz) package andouille sausage, sliced 1 medium red bell pepper, coarsely chopped 1 medium white onion, coarsely chopped 2 medium celery stalks, coarsely chopped 4 cloves garlic, coarsely chopped 3 cans red beans undrained (15-16-oz) 1 teaspoon dried thyme 2 teaspoons creole seasoning 2 teaspoons hot pepper sauce (optional) 2 cups white rice
Slice sausage. Chop bell pepper, onion, celery, and garlic.
Add all ingredients (except rice) to bowl of slow cooker; stir to combine.
Cook on HIGH for 2–3 hours (or LOW for 4–5 hours) or until kidney beans mixture is hot.
During the last 30 minutes of beans cook time, prepare rice following package instructions.
Serve beans over rice.
NOTE: If you’d like a spicier dish, add more hot sauce.
Total Time: about 3 hours
Active Time: 30 minutes