Louisiana Red Beans and Rice - Michigan Country Lines Magazine
4 cans 16-oz. kidney or red beans, rinsed and drained 14.5-oz. can diced tomatoes, undrained 1 lb. smoked sausage, sliced 1 c. chicken broth 3 celery ribs, chop
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Cooking tools:
- Slow cooker
- Colander
- Can opener
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cans 16-oz. kidney or red beans, rinsed and drained
- 14.5-oz. can diced tomatoes, undrained
- 1 lb. smoked sausage, sliced
- 1 c. chicken broth
- 3 celery ribs, chopped
- 1 lg. onion, chopped
- 1 med. green pepper, chopped
- 1 sm. red pepper, chopped
- 6 garlic cloves, minced
- 1 bay leaf
- ½ t. crushed red pepper flakes
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