Flexiterian Red beans, New Orleans style.

1-2 green peppers, chopped
A roughly equal ammount of chopped celary by volume as the green peppers
1-2 onions, chopped
6.5 oz andouille sausage (1/2 a 13 oz whole sausage)
1 lb soaked small red beans
spices to taste (if some of them are hard to find don't worry about them, i use them because I have them) : thyme, kashmiri chili (you can use cyanne instead), Paprika, garlic salt, pepper, bay leaf, dried mushroom powder, dash of soy sauce.
1 cup water

I use the features of my multicooker here, like browning and preasure cooking, but you can just put this on low for 6-8 hours. I serve them with orzo pasta for extra protein. Louisiana hot sauce or some vinegar to brighten this up before serving is greatly appreciated.