Slow Cooker Red Beans and Rice with Chicken Sausage dairy and gluten free

SLOW COOKER RED BEANS AND RICE WITH CHICKEN SAUSAGE

INGREDIENTS

•  1 cup diced yellow or white onion
•  1 medium green bell pepper, diced
•  4 (15-ounces each) cans kidney beans, undrained (gluten free)
•  1 teaspoon coarse kosher salt
•  2 teaspoons coarse or freshly cracked black pepper (see note)
•  2 bay leaves
•  1/2 teaspoon dried thyme (gluten free, I use McCormick)
•  2-3 cloves garlic, finely minced
•  1 1/2 pounds kielbasa or chicken sausage, sliced (gluten free)
•  Hot, cooked brown rice, white rice or quinoa for serving

• INSTRUCTIONS

1. Combine all the ingredients except the kielbasa/sausage in a medium slow cooker and give it a good stir. Cook on high for 4-5 hours or on low for 7-8 hours. Add the sausage and cook until warmed through (anywhere from 20 minutes to another hour).
2. Add additional salt to taste before serving. Serve over hot, cooked rice (white or brown) or quinoa.
• Source: Mel's Kitchen Cafe