New Orleans Red Beans and Rice

Recipe from Janet Rush-Pugh, Biloxi, Mississippi

1 pound dried red beans, rinsed and sorted

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped

1/2 - 1 pound andouille or kielbasa sausage, sliced

3 tablespoons Creole seasoning

Hot cooked rice

Garnish: sliced green onions

Place first 8 ingredients in a 4-quart slow cooker. Cook, covered, at high for 7 hours or until beans are tender (check after 5 1/2 hours to avoid over-cooking). Serve with hot cooked rice. Garnish, if desired. Yield: 3 1/2 quarts.

To Freeze: In a large frying pan combine bell pepper, onion, celery, and garlic. Add 1 1/2 cups water and heat over medium heat 5 minutes. Cool completely. Spoon into gallon-sized ziploc freezer bag, being careful to press out as much air as possible before sealing, and lay flat on a cookie sheet to freeze.

Frozen Preparation: Pour 5 1/2 cups warm water into a 4-quart slow cooker. Add dried beans, frozen vegetables, Creole seasoning, and sausage. Cook, covered, on high for 7 hours or until beans are tender (check after 5 1/2 hours to avoid over-cooking). Serve with hot cooked rice. Garnish if desired.