Red Beans & Rice

The weather turned a little cooler (if the high 80's is cooler for you) and I have been thinking about a big bowl of yummy. I like to use my slow cooker on occasion and when I came across this recipe, I just knew I was going to make it vegan. One of the best things about this dish is you DO NOT soak the beans, just dump it all in and turn it on.

• 1 pound dried red beans
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning
• 1 package Field Roast Italian Sausage, thinly sliced 
• Hot cooked long-grain rice
• Hot sauce (optional)
• Garnish: finely chopped green onions, finely chopped red onion

Combine first 7 ingredients and 7 cups water in a 4-qt. slow cooker.

Cover and cook on HIGH 7 hours or until beans are tender. Add the sausage and cook until they are good and hot. I cooked on low for about an hour to help the flavors marry.

Give a final stir before serving.

Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.