Ingredients
3 large sweet red peppers, chopped3 celery ribs, chopped2 medium onions, chopped4 cans (16 ounces each) kidney beans, rinsed and drained4 cups chicken broth2 bay leaves1/2 to 1 teaspoon salt1/2 to 1 teaspoon Cajun seasoning1/2 teaspoon pepper1/4 to 1/2 teaspoon hot pepper sauce
Preparation
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.
