GO DAWGS!

The bulldogs are doing so good this season, so I thought we would celebrate by cooking Red Beans and Rice from our MSU cookbook (a wedding gift from Skinner and Breter-Skinner)

Here is the recipe!

1     pound ground sausage

1     medium bell pepper, diced

1     medium onion, diced

2     3 oz. packages sliced pepperoni

4     15.5 oz. cans red beans, undrained

2 cans water

2 to 3 bay leaves

1     tablespoon basil

1     teaspoon garlic powder

Brown sausage, bell pepper and onion.  Drain. Slice pepperoni in halves.  Combine all ingredients in crockpot for 2 to 3 hours on high or overnight on low with top off.  Serve over bed of rice.

My tips:  it tastes so much better when it has been cooked overnight.. but you may need to add a little water the next morning.

Enjoy!