Donna Ross Says served alongside grilled sausages, this dish holds up well on a buffet and feeds a crowd.

8 oz. Andouille sausage, halved lengthwise and sliced thin
1 medium onion, chopped fine
1 green bell pepper, seeded and chopped fine
1 celery rib, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
salt and pepper
5 c. chicken broth
1 lb. dried red beans, rinsed and picked over
1 bay leaf
1-1/2 c. long grain rice
2 c. water

Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate, cover and reserve in refrigerator. Cook onion, bell pepper and celery in sausage fat until softened, but not browned. Stir in garlic, oregano, thyme, and 1/2 teaspoon black pepper and cook until fragrant, about 30 seconds. Add broth, beans and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes. Transfer mixture to a slow cooker. Cook on low for 4-5 hours or on high 3-4 hours until beans are tender. Transfer 1 cup of bean mixture to food processor and process until very smooth, about 1 minute. Return to slow cooker and stir in well. Season with 1 teaspoon of salt and pepper to taste. Meanwhile, about 30 minutes before beans are ready, prepare rice. In medium saucepan, heat water, rice and 1/4 teaspoon of salt to boiling. Reduce to a simmer, cover and cook for 20 minutes or so until rice is tender. Fluff with a fork. Serve beans over rice individual bowls.