Thanks all! I actually made a variant of both PPs' recipes and one I found online. I tasted it a few minutes ago and it is perfect! My house is smelling delicious right about now! Dinner is around 7.

My friend Betsy gave me this recipe.

Ingredients
1 package (16 Oz. Package) Dry Red Kidney Beans
1 whole Bell Pepper, Chopped
1 whole Onion, Chopped
3 stalks Celery, Chopped
2 teaspoons Salt
½ cups Dried Parsley
1 Tablespoon Sugar
¼ teaspoons Cayenne Pepper
2 teaspoons Garlic Powder
1 leaf Bay Leaf
1 teaspoon Cajun Seasoning
¼ cups Vegetable Oil
1 can (14 Oz. Can) Chicken Broth (optional)
1 can (12 Oz. Can) Beer (optional)
1 whole Ham Hock (optional)
1 package (16 Oz. Package) Sausage (andouille, Chorizo Or Cajun)

Preparation
Soak beans in cool water overnight (making sure beans are covered with at least 3? of water). The next morning, drain beans and rinse well. Put all ingredients, except sausage, in the crock pot. Cover with water. Cook on high for 6-10 hours.

After 8 or so hours, stir the bean mixture well, mashing some of the beans (they should soft, but not extremely so – they will still hold their shape). This will make the beans nice and creamy. Add more liquid if necessary.

Chop sausage into little disks and saute on the stove over medium heat until nicely browned. Add the sausage (and flavorful grease) to the beans, stir until fully combined.

Serve over steamed rice, and be sure to have plenty of cornbread on the side.

Anonymous wrote:Rinse and soak 1lb. driedred beans in water overnight with a little salt. Put the beans and soaking water (so make sure you rinse them before you soak them) in the crockpot. Add the sausage (sliced in rounds), one onion, one green pepper, a little fresh thyme, and some Cajun seasoning (I use Tony Chachere's). Add salt, pepper, and garlic to taste. Add a little water just to cover the ingredients (but no more). Cook on low 8 hours. If you like your beans falling apart, use a potato masher around hour 6 or 7 to mush them up. I make this all the time and everyone LOVES it.

I can't wait to try this. It sounds yummy!

Rinse and soak 1lb. driedred beans in water overnight with a little salt. Put the beans and soaking water (so make sure you rinse them before you soak them) in the crockpot. Add the sausage (sliced in rounds), one onion, one green pepper, a little fresh thyme, and some Cajun seasoning (I use Tony Chachere's). Add salt, pepper, and garlic to taste. Add a little water just to cover the ingredients (but no more). Cook on low 8 hours. If you like your beans falling apart, use a potato masher around hour 6 or 7 to mush them up. I make this all the time and everyone LOVES it.

Anyone want to share their favorite slow cooker red beans and rice recipe? I have andouille sausage thawing in the fridge for tomorrow.