Step 1

Rinse the kidney beans thoroughly under water.

Step 2

Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker.  Stir to combine.

Step 3

Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*.  Taste, and season with however much salt and pepper you’d like.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**)  If you’d like a spicier dish, feel free to also add in more hot sauce.  Remove and discard the bay leaves.

Step 4

Serve immediately over rice, garnished with green onions.