Mama Teresa's Red Beans and Rice

1 pkg Open Nature Roasted red pepper & garlic sausage
Or sausage of your choice
1 c. onion, diced
1 large yellow or red bell pepper, diced
1 t. minced garlic
1 bunch scallions, diced green& white parts seperated
2- 15 oz cans kidney beans, drained and rinsed
1- 14.5 oz. can diced tomatoes with basil & garic (or what you have on hand)
1/2 t. red pepper flakes
1 T. oregano, leaves dried
1 t. each of thyme leaves, black pepper
1 whole bay leaf
water

May be cooked in a dutch oven.
To make vegetarian use smoked vegetarian sausage.

Dice the sausage. If not already fully cooked cook in a non-stick skillet. Add onions, bell pepper, garlic and the white part of the scallions. Cook until lightly browned. Add the sausage mix, spices, beans and tomatoes to your slow cooker. Add 1 cup of water or more as needed. Cook on low for a few hours. Remove bay leaf and serve over brown rice topping with scallion tops, adding hot sauce if desired.

Serving Size: 12 1 cup servings