Red Beans and Rice

1 lb small red or kidney beans
3 c chicken broth + 2 c water
1 lb smoked sausage
1 onion
1 red bell pepper
1-2 t minced garlic
1 t salt
creole or Old Bay seasoning

Cook the beans in the broth and water in a Crock-Pot on high for 4 hours.
Slice the sausage into coins and saute. Add to the Crock-Pot. In the sausage grease, cook the onion, pepper and garlic. Add to the Crock-Pot. Season and cook on low for 2-3 more hours.
Serve over rice.