New Orleans Red Beans and Rice

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In New Orleans, you come out of the womb instinctually knowing how to cook red beans and rice. Nobody knows exactly when the dish was born: “Red beans have been ingrained in the New Orleans landscape for about 200 years,”

Ingredients

1 pound dried red beans

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped

1/2 pound andouille sausage, sliced

3 tablespoons Creole seasoning

Hot cooked rice

Garnish: sliced green onions

Preparation

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

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