Louisiana Red Beans And Rice

• 4 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (14 ounces) smoked turkey sausage, sliced
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 cup chicken broth
• 1 medium green pepper, chopped
• 1 small sweet red pepper, chopped
• 6 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, chopped
• Hot cooked rice

1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours.
2. Stir before serving. Remove bay leaf. Serve with green onions and rice.
3. Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

kidney beans, tomatoes, turkey sausage, celery, onion, chicken broth, green pepper, sweet red pepper, garlic, bay leaf, red pepper, green onions, rice

Taken from www.tasteofhome.com/recipes/louisiana-red-beans-and-rice/ (may not work)