Slow Cooker Chicken Sausage and Red Beans Over Rice

If you make this Slow Cooker Chicken Sausage and Red Beans Over Rice, be sure to tag me on Instagram! (@zafo0d)

Ingredients

• 1 pound uncooked (dry) red kidney beans

• 2 packages spicy chicken sausage, sliced

• 5 garlic cloves, minced

• 4 celery stalks, diced

• 1 medium white onion, peeled and diced

• 1 bell pepper, cored and diced

• 1 1/2 teaspoons chili powder

• 1 1/2 teaspoons paprika

• 1 teaspoon hot sauce, or more/less to taste

• 1(14.5-oz.) can fire-roasted diced tomatoes

• 1/2 teaspoon dried thyme

• 2 bay leaves

• 7 cups chicken (vegetable stock works too)

• Kosher salt and ground black pepper

• for serving: cooked white or brown rice, or cauliflower rice

Instructions

1. Rinse the kidney beans thoroughly under water.

2. Add the kidney beans, sausage, garlic, celery, onion, bell pepper, chili powder, paprika, hot sauce, dried thyme, bay leaves, crushed tomatoes, and chicken stock to the bowl of a large slow cooker.  Stir to combine.

3. Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through.  Taste, and season with however much salt and pepper you’d like. If you’d like a spicier dish, feel free to also add in more hot sauce.  Remove and discard the bay leaves.

4. Serve over rice and enjoy!