Red Beans and Rice v.2

This recipe was inspired by a cooking segment that was on the Harry Connick, Jr. Show. I couldn't find the recipe online, but this is what I could remember and it came out great! The roux was omitted to make the recipe lighter and salt was added in the end, not during cooking since the sausage is already salty enough to flavor the whole dish.

1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper

The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.

When the beans are done cooking, make 3 cups of white rice in the ride cooker.

Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.

Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.

Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.

Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.