Red Beans & Rice

Red Beans And Rice

2 15 oz cans red beans
4 quarts water
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped sweet red or yellow bell pepper
2 teaspoons minced garlic
1/2 cup margarine
2 bay leaves
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dried whole thyme
1/2 teaspoon ground red pepper — or more to taste
1/2 teaspoon oregano
1 pound smoked sausage — sliced
1/2 cup finely chopped fresh parsley

Drain and rinse canned beans. Place in crockpot and add 4 quarts water. Saute onion, celery, green pepper and garlic in butter in a large skillet until tender.  Stir sauteed vegetables and next 6 ingredients into beans; cook on low for 6-8 hours, adding water if necessary.  Bake sausage at 350F for 20 minutes, drain well. Stir sausage into bean mixture. Cook in crockpot for another 30-60 minutes. Remove bay leaves. Stir in chopped  parsley. Serve over rice.

This freezes well. In fact, I usually freeze half of this recipe to have on hand for another day.


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