Ingredients:

  • 1 pound (450g) dried red kidney beans, rinsed and sorted
  • 6 cups (1.4 liters) water
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 stalks celery, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt (plus more to taste, after cooking)
  • 1/2 teaspoon black pepper
  • 1 pound (450g) Andouille sausage (or kielbasa as a substitute), sliced
  • 2 tablespoons olive oil (30 ml)
  • 1/4 cup chopped fresh parsley, for garnish
  • Hot sauce, to taste (optional)
  • Cooked Rice
  • Your favourite bread to mop up the sauce

Instructions:

  1. Rinse and sort the dried red kidney beans. No pre-soaking is required!
  2. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables to the slow cooker. Add the rinsed beans, water, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are very tender and easily mashed with a fork.
  5. About 30 minutes before the end of cooking time, heat the same skillet over medium heat. Add the sliced sausage and cook until browned on both sides.
  6. Add the browned sausage to the slow cooker. Stir to combine.
  7. Using a potato masher or the back of a spoon, mash some of the beans against the side of the slow cooker to thicken the mixture. This is a key step!
  8. Taste and adjust seasonings as needed. Remove the bay leaves. Stir in fresh parsley. Serve hot over cooked rice, with hot sauce on the side if desired.
  9. Enjoy