1 16oz bag of small red beans (Soak overnight in a bowl of water).

32oz low sodium chicken stock

1 cup shredded kale

1 red bell pepper diced

1 yellow bell pepper diced

1 orange bell pepper diced

1 medium onion diced

1 small onion diced set aside for rice (optional)

1 carrot diced

1 bundle of celery diced

1 jalapeño diced (remove membrane and seeds to lower spice level)

2 lbs. Andouille sausage sliced into ¼ inch pieces (Pork, Chicken, or Turkey)

1 cup basmati brown rice

1 tablespoon EVOO

1 tablespoon adobo seasoning

1 tablespoon Creole seasoning

1 tablespoon Cajun seasoning

1 teaspoon complete seasoning

4 cloves of garlic minced

1 whole clove of garlic

Salt to taste

Freshly ground black pepper

Heat a large skillet to medium high. Add EVOO then add onion, bell pepper,  celery, carrot, and jalapeño. Sauté for 5 minutes adding minced garlic, Adobo, Creole, Cajun, and season all and mix in well. Add sautéed veggies to a crockpot. In the same skillet add the sausage and brown but no need to fully cook. Add sausage to the crockpot. Drain beans and add to crockpot and stir all ingredients well. Add chicken stock and set crockpot to high. After 1 hour taste to ensure it’s seasoned to taste and add more Cajun and Creole seasoning if needed. Let cook on high for another hour then turn the crockpot down to low and let cook for 4-5 hours. After 4-5 hours of cooking, remove 2 cups of beans, veggies, and broth and put into a blender. Puree then add back to the crockpot and stir well.

During the last hour of cooking prepare the basmati brown rice according to bag instructions. Recommend use chicken stock instead of water. Add a small diced onion (optional)then add 1 clove of garlic (optional). When rice is done the garlic should be very soft, mix in as you fluff the rice.

Add a scoop of rice to a bowl, cover with red beans and enjoy.