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1
If you're using dried beans, soak them overnight. The morning before you want to make the dish, cook them in your CrockPot on low for 6-8 hours (pre-cooking them takes out all all the, um, undesirable effects of beans).
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2
Slice the andouille sausage (or whatever type of meat your're using) and saute gently in a large skillet over medium heat for a few minutes.
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3
Remove the meat, preserving whatever fat or juice may have leaked out into the pan, and saute the onion, garlic and pepper together for 3-4 minutes, or until soft.
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4
Add the tomatoes, and mix well.
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5
Add the seasonings plus bay leaf.
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6
Add the beans, mix well, and stir the meat back in.
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7
The mixture should be loose and relatively liquid. If there's not enough tomato juice, add broth, 1/2 cup at a time, until the mixture resembles a stew.
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8
Meanwhile, cook the rice.
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9
Let the bean mixture simmer down over medium-low heat for 15-20 minutes, enough to let all the flavors combine. (You can make everything ahead of time, up to this step, and let it simmer on low for several hours if you need to (periodically adding liquid as necessary), or set aside and reheat later.
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10
Pile rice on a plate, top with the beans mixture, and add salt and pepper to taste. Serve hot.
