Slow cooker red beans and rice

My husband and I visit New Orleans every year. I won't claim this is authentic...but it's delicious, filling and healthy - ish.

My husband and I visit New Orleans every year. I won't claim this is authentic...but it's delicious, filling and healthy - ish.

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Ingredients

8 hours

at least 8 servings

1 lbred beans
1green bell pepper, seeded and roughly chopped
1medium onion, roughly chopped
3-4 clovesgarlic, smashed (can sub 1.5 tsp garlic powder)
8 cupswater or chicken stock
2 tbspchicken base (omit if using stock)
1 pkgandouille style sausage (I like Aidel's) cut into chunks
Spice mix (1 tbsp paprika; 1 tsp each: salt, pepper, dried thyme, cumin; 1/4 - 1/2 tsp allspice (it can overpower, so be careful), 2 bay leaf
If using a "cajun" spice mix, make sure to read the ingredients and adjust accordingly. The sausage and paprika have a little heat, but if you like things spicy add some cayenne..
Cooked rice
Hot sauce for serving - optional

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8 hours

1

Dump everything in the crock pot. Cook on high for 8 hours. Beans should be soft.
2

Remove at least half of the cooked beans and liquid and mash with a potato masher. I like mine pretty mashed, just do whatever you prefer texture wise. Put mashed beans back into the crockpot. Stir and serve with rice and hot sauce
3

Taste for salt - the amount you need will vary based on salt content of your stock. You may need to add quite a bit.