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New Orleans Red Beans and Rice

1 lb Dried red beans
7 c Water
1 Green bell pepper, chopped
1 md Onion, chopped
3 Celery stalks, chopped
3 Garlic cloves, chopped
1/2 lb Andouille sausage, sliced
3 tb Creole seasoning
Hot cooked rice
Garnish: sliced green onions

Place first 8 ingredients in a 4 quart slow cooker. Cook, covered at high 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired. Yield 3 1/2 quarts.

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