Red Beans and Rice

450 g. dry red kidney beans

400 grams andouille sausage

1 cup finely diced onion

¾ cup chopped celery

¾ cup poblano peppers

4 cloves garlic, minced

140 g. chopped bacon, fried crisp

2 bay leaves

1 teaspoon ground black pepper

1 teaspoon dried thyme

½ teaspoon cayenne pepper

hot sauce to taste

salt to taste

1-1/2 cups uncooked white rice

19 dL. chicken broth

Place beans in a large container and cover with cool water; let stand 8

hours to overnight. Drain and rinse.

Place all the ingredients except the rice into a slow cooker on high for

4 hours. Pour in the uncooked rice in the last hour and stir.