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1
1.
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2
Brown sausage.
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3
Heat sausage in Dutch oven over medium heat until fat renders and sausage is browned, about 8 minutes.
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4
Using slotted spoon, transfer to paper towel lined plate, cover and reserve in refrigerator.
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5
Cook onion, bell pepper, and celery in sausage fat until softened, about 5 minutes.
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6
Stir in garlic, oregano, thyme, 1 teaspoon salt, and 1.2 teaspoon pepper and cook until fragrant, about 30 seconds.
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7
Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.
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8
2.
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9
Prepare rice: Place rice and water in loaf pan, cover tightly with foil, and nestle into bean mixture in slow cooker.
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10
Cover and cook on low until beans are completely tender, 4 to 5 hours.
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11
3.
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12
Process beans: Carefully remove loaf pan from slow cooker; set aside.
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13
Transfer 1 cup bean mixture to food processor and process until very smooth, about 1 minute.
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14
Stir pureed beans and reserved sausage into slow cooker, cover, and cook on high until heated through, about 10 minutes.
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15
Season with salt and pepper.
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16
Remove foil from loaf pan and fluff rice with fork.
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17
Serve.
