New Orleans Red Beans and Rice

Categories: Crockpot, Beans
Yield: 3 1/2 quarts

1 lb Dried red beans
7 c Water
1 Green bell pepper, chopped
1 md Onion, chopped
3 Celery stalks, chopped
3 Garlic cloves, chopped
1/2 lb Andouille sausage, sliced
3 tb Creole seasoning
Hot cooked rice
Garnish: sliced green onions

Place first 8 ingredients in a 4 quart slow cooker. Cook, covered at high 7
hours or until beans are tender. Serve with hot cooked rice. Garnish, if
desired. Yield 3 1/2 quarts. Source: Southern Living Magazine Typed in
MMformat by cjhartlin@msn.com
Posted to MM-Recipes Digest V5 #027 by "Cindy Hartlin"
on Jan 26, 1998

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