Ingredients:
- 1 lb. andouille or smoked sausage, sliced into 1/2″ rounds
- 1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed
- 2 carrots, halved lengthwise and sliced
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 1/4 tsp. pepper
- 1/2 tsp. cumin
- 1/4 tsp. red pepper flakes
- 1 bay leaf
- 4 (14.5-oz) cans chicken broth
- 1/4 cup chopped fresh parsley
- Cooked bacon, crumbled, for garnish
- Chopped green onions, for garnish
Directions:
- In the slow cooker, combine sausage, navy beans, carrots, celery, yellow onion, pepper, cumin, red pepper, bay leaf and chicken broth.
- Cook on low heat for 8 hours or until beans are tender.
- Immediately before serving, stir in parsley. Garnish with crumbled bacon and green onions. Serve over rice.
From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.
©2014 Patrice Keller Kononchek and Lauren Malone Keller, used by permission of the publisher, Pelican Publishing Company, Inc.