Crock Pot Red Beans & Rice

Ingredients

• 1-2 tablespoons olive oil
• 1 large onion, diced
• 3-4 ribs of celery, diced
• 6 cloves garlic, minced or diced
• 1 lb dried red beans, rinsed and sorted
• 1-2 14 oz packages smoked sausage, sliced into ½" slices
• 7 oz smoked ham chunks, or other smoked meat (optional)
• 2 chicken breasts, whole (optional)
• 1 ½ teaspoons kosher salt
• 2 teaspoons creole or Cajun seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• cayenne pepper to taste, up to 1 teaspoon
• 6 cups water
• 4 cups cooked rice

Directions

1. Heat a sauté pan over medium heat and add a couple tablespoons of olive oil (or if you have a Crock Pot to stove insert, do this in your insert).
2. Sauté onions, celery until translucent and slightly golden, toss in garlic for the last minute until fragrant. Stir in spices to coat onion, celery, garlic mixture and stir for a minute to bloom the spices. Place all ingredients into crockpot (except rice). Pour about 6 cups water, enough to cover everything by about ½ inch. Stir to mix everything, cover and set Crock Pot on high between 6-8 hours or on low between 8-10 hours.
3. If using chicken breasts, add to crockpot about 4 hours before serving and shred before serving.
4. To thicken, use a potato masher and mash some of the beans, stir and cook an hour longer or so. Taste before serving, adding additional sea salt and pepper, if needed. Remove bay leaves. Serve red beans over bowls of cooked rice (white or brown).