Slow Cooker Red Beans and Rice

I really miss my Mom. She was not only an amazing cook, but provided so many wonderful memories to go along with the delicious meals of my childhood. When I was a kid, I thought food was magical. In remember spending hours at daycare pretending to make soups with juice boxes, bread with play-doh, and shaking little plastic frying pans to concoct heaven knows what. Always imitating Mom. She worked pretty long hours, but very rarely did we order takeout or stop for something on the way home. One of her favorite go-to meals was red beans and rice in the slow cooker. I have had red beans and rice quite a few times in New Orleans (Mom's hometown) and this is not really the "authentic" version of that purists will know, but it is delicious. I know you'll find it easy to make and hopefully create some special flavor memories for your friends and family.

Red Beans and Rice
Serves 4
Prep Time: 10 minutes
Cook Time: 2 hours on high, 4 hours on low

• 2 cans red kidney beans, drained
• 4 cups red kidney beans, soaked overnight 
• 3 cups chicken stock
• 1 large onion, sliced thickly
• 4 cloves garlic, minced
• 2 lbs Polish sausage, sliced thickly
• 1 tsp cayenne pepper (less or more to taste)
• 1/2 tsp dried thyme
• 1/4 tsp salt, to taste

Combine all ingredients in the slow cooker and cook for 2-4  hours, depending on the setting. Can also be made more quickly in a heavy Dutch oven.

For the rice... I use 2 cups of plain, white, long-grain rice to 3 1/2 cups of water in a rice cooker with 1 tsp of salt and 1 tbsp of butter. You can use the stove top technique as well in a saucepan.