Red Beans and Rice

• 1 lb. dry red kidney beans, rinsed and sorted
• 6 c. chicken broth
• 1/3-1/2 lb. smoked sausage (Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 tsp. Cajun or Creole seasoning (Tony Chachere's is the best; omit this if using Andouille sausage)
• 3/4 tsp. cumin
• 3/4 tsp. coriander
• 3/4 tsp. oregano
• 1/8 tsp. cinnamon (sounds weird, but DON'T leave it out!!!)
• 1/2 tsp. smoked paprika or liquid smoke to taste

Instructions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low. If you're at a high elevation, the beans will need to cook longer and/or you need to soak them overnight before you start cooking them in the morning.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.”
3. Or off. Whatever. It’s pretty hard to screw stuff up in the crockpot. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.                                                                                                                                                 Label: Combine all ingredients in crockpot (except rice) and cook on high for 4-5 hours or low all day. When beans are tender mash about 85-90%. Cook rice and serve with beans.