1 pound dried small red beans (or kidney beans)
1 1/2 quarts water
3 ribs celery (diced or sliced, about 1 heaping cup)
1 large onion (chopped)
2 cloves garlic (minced)
2 bay leaves
1/2 teaspoon crushed red pepper flakes (or more, to taste)
1 tablespoon vegetable oil
1 pound spicy andouille sausage (diced)
1/2 cup green bell pepper (diced)
2 to 3 teaspoons Kosher salt (or more, to taste)
2 cups long-grain rice
Gather the ingredients.
Put the dried beans in a bowl of cold water and swish them around to rinse. Discard floating beans.
Drain the beans in a colander and pick them over, looking for any small stones or malformed beans.
Put the beans in the crockery insert of a slow cooker.
Add 1 1/2 quarts of water to the beans along with the celery, onion, garlic, bay leaves, and crushed red pepper flakes.
Cover the slow cooker and cook the beans on LOW for about 6 to 7 hours, or until the beans are tender. Or cook them for about 3 1/2 to 5 hours on HIGH.
Heat the vegetable oil in a skillet over medium heat. Add the diced andouille sausage and cook, stirring, until the sausage is nicely browned.
Add the sausage and bell pepper to the beans. Taste and add 2 to 3 teaspoons of Kosher salt, or to taste.
Cover and continue cooking on LOW for about 1 hour longer.
Meanwhile, cook the rice in a rice cooker or on the stovetop following package directions.
Mound the rice on a plate or in a bowl, ladle the beans over the rice, and serve with freshly baked cornbread.