Slow Cooker Red Beans And Rice

• 1 pound dried red kidney beans
• 1 tablespoon olive oil
• 1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped poblano chile
• 1 cup diced celery
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 10 garlic cloves, crushed
• 1 (12-ounce) can lager-style beer (such as Budweiser)
• 4 cups unsalted chicken stock (such as Swanson)
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon freshly ground black pepper
• 3 bay leaves
• 1/2 cup thinly sliced green onions, divided
• 2 tablespoons cider vinegar
• 4 cups hot cooked long-grain rice

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.
4. Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.

beans, olive oil, sausage, onion, poblano chile, celery, thyme, kosher salt, garlic, lagerstyle beer, chicken, ground red pepper, freshly ground black pepper, bay leaves, green onions, cider vinegar, hot cooked

Taken from www.myrecipes.com/recipe/slow-cooker-beans-rice (may not work)