Red Beans and Rice Stew
2 onions, minced
1 celery rib, minced
6 garlic cloves, minced
1 Tbs vegetable oil
2 tsp minced fresh thyme (or 1⁄2 tsp dried)
2 tsp sweet paprika
1⁄4 tsp cayenne pepper
4 cups low-sodium chicken broth, plus extra as needed
3 cups water
1 lb dried red kidney beans (21⁄2 cups), picked over, salt-soaked, and rinsed
1 lb andouille sausage. sliced 1⁄2 inch thick
2 bay leaves
2 green bell peppers, stemmed, seeded, and chopped medium
1 cup long-grain white rice
salt and pepper
red wine vinegar
3 scallions, sliced thin
Microwave onions, celery, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until softened, about 5 minutes; transfer to slow cooker.
Stir broth, water, beans, sausage, and bay leaves into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
Stir bell peppers and rice into stew, cover, and cook on high until tender, 30 to 40 minutes. (Adjust stew consistency with additional hot broth as needed.) Season with salt, pepper, and vinegar to taste. Sprinkle with scallions and serve.