1 lb kidney or anasazi beans
12 oz andouille sausage or spiced veggie sausages (like the Upton Meats ones), sliced into 1/2 inch rounds
12 oz light beer (or chicken broth)
1 bell pepper, roughly chopped
1 red onion, roughly chopped
2 cloves garlic, chopped
1 cup water, plus more for soaking
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
2 cups dry rice, cooked according to package directions
Rise and sort beans. Cover in a large bowl with at least 3 inches of water and let soak overnight or for at least 8 hours.
In the morning, drain beans and place in 5 quart or bigger crock pot. Add sliced sausages, beer, water, bell pepper, onion, garlic and spices. Cook on low for 9 hours (I’ve never cooked this on high) until the beans are cooked through and starting to lose their shape a bit. Serve with cooked rice.