Before jumping into the slow cooker, rinse the red kidney beans under cold water. Soaking them overnight is optional but recommended. It can help the beans cook evenly and reduce cooking time.

While the beans soak, chop the celery, garlic, onion, and bell pepper. Don’t fret if your chopping isn’t perfect! Rustic is in style. Just make sure they’re all roughly the same size for even cooking.

In a skillet, brown the Andouille sausage over medium heat until it’s golden. This step isn’t mandatory but adds a delightful flavor. Once browned, set it aside to cool.

In your trusty crock pot, add the rinsed beans, broth, all your chopped vegetables, the browned sausage, and the seasonings (smoked paprika, thyme, Creole seasoning, Worcestershire sauce, and hot sauce). Stir everything together.

Cover the crock pot and cook on low for 6-8 hours, or on high for about 4 hours. Let’s be honest, the smell wafting through your home is the best part of cooking.

Once the cooking time is up, check the consistency. If it's too thick, add more broth. If it's too thin, let it cook for a little longer with the lid off.

Spoon your rich, savory mixture over a bed of fluffy rice. Top with a sprinkle of green onions or parsley if you’re feeling fancy. Enjoy every bite!