INGREDIENTS
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3 large sweet red peppers
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3 celery ribs, chopped
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2 medium onions, chopped
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4 (16 ounce) cans red kidney beans, rinsed and drained
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4 cups chicken broth
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2 bay leaves
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1/2 teaspoon salt
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1/2 teaspoon Cajun seasoning
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1/2 teaspoon pepper
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1/4 teaspoon hot pepper sauce
DIRECTIONS
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In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.
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