Ingredients:

  • 1 pound (454g) dried kidney beans, rinsed
  • 6 cups (1.4 L) chicken broth (low sodium preferred)
  • 1 pound (454g) smoked sausage (such as andouille or kielbasa), sliced
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Cooked white rice (long-grain or medium-grain), for serving
  • Optional: Hot sauce, chopped green onions, parsley for garnish

Instructions:

  1. Chop the onion, bell pepper, celery, and garlic. Slice the sausage. Rinse the kidney beans.
  2. Add the rinsed kidney beans, chicken broth, sausage, onion, bell pepper, celery, garlic, thyme, oregano, cayenne pepper, bay leaf, and Worcestershire sauce to the slow cooker.
  3. Season with salt and pepper to taste. Be mindful of the salt content of the broth and sausage.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender and creamy. The liquid should have thickened slightly.
  5. For a creamier texture, mash some of the beans against the side of the slow cooker with a spoon. This helps to thicken the sauce.
  6. Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne pepper if desired. Remove the bay leaf before serving.
  7. Serve hot over cooked white rice. Garnish with hot sauce, chopped green onions, and parsley, if desired.