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.