Slow cooker red beans and rice with Cajun Conecuh Sausage

Ingredients

Start-to-finish: 8 hours, 20 minutes (20 minutes active)

Serves 6-8

3 cloves garlic, minced

2 stalks celery, thinly sliced 

1 red bell pepper, chopped

1 cup onion, chopped

1 pound dried red kidney beans

6 cups water or chicken stock 

2-3 chipotle peppers in adobo sauce (on international foods aisle)

1 pound Cajun Conecuh Sausage, sliced

1 cup diced ham

Leftover ham bone, optional

1 teaspoon dried thyme

1 teaspoon red pepper flakes, optional 

2 bay leaves

1 tablespoon Worcestershire sauce 

Cajun or Creole seasoning, to taste

Salt, to taste

Garnishes:

Tabasco sauce

1/2 cup green onions, thinly sliced

3 cups hot cooked rice

Preparation

Place all ingredients in a slow cooker and cook on low for 8 hours or high for 5 hours. 

After cooking, use a wooden spoon to smash some of the beans against the side of the slow cooker. Add several shakes of Tabasco sauce and cook on high for 15 more minutes. Garnish with green onions and serve over hot rice.