Slow Cooker Red Beans and Rice

Ingredients:

• 1 lb. Dried Kidney Beans or 3 15 oz. cans
• 1 lb. Andouille Sausage
• 1 Onion
• 1/2 cup Bell Pepper
• 4 cloves Minced Garlic
• 1 tsp. Cajun Seasoning
• 1 tsp. Garlic Powder
• 1 tsp. Paprika
• 1/2 tsp. Thyme
• Chicken Stock (approx. 4 cups)
• 1 Bay Leaf
• 1 tbsp. Butter
• 2 tbsp. Corn Starch
• Salt to taste

Instructions:

1. Add beans, and seasoning to slow cooker and cover with enough chicken stock to leave an inch of liquid above the beans.
2. Sauté bell pepper and onions and add to slow cooker. If you don’t have the time, you can add all ingredients at once to slow cooker.*
3. Cook for 3 hours on high.
4. Add butter and thicken with 2 tbsp. corn starch and 2 tbsp. liquid from slow cooker or water.
5. Brown sausage and add to slow cooker.*
6. Cook for an additional hour on high, or drop the temperature to low to cook longer.
7. Remove bay leaf and serve over rice or corn bread.