Thursday's Southern Recipe

In honor of my Justice Seekers series, to which I've included some of my family's favorite recipes in the back of the upcoming release To Write a Wrong: A Justice Seekers Novel, releasing in September. But I'll be sharing some with those who are signed up for my newsletter, and I'll be sharing some here every Thursday.

Here is a recipe from my sister-in-love, Lisa (pictured with my niece, Rachel)
Lisa’s Red Beans & Rice

1 16-ounce bag of dried beans (I use pinto)
2 teaspoons or so of Tony Chachere’s Original Creole seasoning
1/4 teaspoon or a dash of garlic powder
1 pound of skinless link sausage. (I use Eckrich. Down Home sausage is very good too.)
1/4 cup chopped onions
2 cups cooked rice
Large Crock-Pot

Wash beans well and presoak them the night before (if you have time, but it’s not necessary) in a 1/2 pot of water in the Crock-Pot. In the morning, cut the sausage into bite-sized pieces and add to water. Add all other ingredients. Cook on high for at least 6 hours, depending on your Crock-Pot.