Instant Pot Instructions:

1. The night before you want to make: add the beans to a large bowl and cover with plenty of water. Add in a couple teaspoons of salt. Let soak for 12-24 hours. Rinse and drain the beans when ready to use.
2. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the sausage and brown for a couple minutes on each side. Stir in the onion, celery and green bell pepper and saute for 3 minutes. Stir in the garlic for 30 seconds.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
4. Add in the bay leaf, seasoned salt, soaked beans and rice.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes (for white rice) or 22 minutes (for brown rice). When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
6. Discard the bay leaf. Stir well. Scoop onto plates and serve.

Slow Cooker Instructions:

1. The night before you want to make: add the beans to a large bowl and cover with plenty of water. Add in a couple teaspoons of salt. Let soak for 12-24 hours. Rinse and drain the beans when ready to use.
2. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the sausage and brown for a couple minutes on each side. Stir in the onion, celery and green bell pepper and saute for 3 minutes. Stir in the garlic for 30 seconds. Transfer to the slow cooker.
3. Add in the broth, bay leaf, seasoned salt, soaked beans and rice.
4. Cover and cook on high for 3-5 hours, or until beans are tender. 
5. Discard the bay leaf. Stir well. Scoop onto plates and serve.