Ingredients
1/4
cup sliced celery
2
cans (15 1/2 ounces each) red kidney beans, drained
1
small green bell pepper, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
can (8 ounces) tomato sauce
Red pepper sauce, if desired
Preparation
Place celery in 3 1/2- to 4-quart slow cooker. Layer remaining ingredients except pepper sauce over celery.
Cover and cook on low heat setting 4 to 6 hours or until desired consistency. Serve with pepper sauce.
