Red Beans and Rice

By akselden

Ingredients

• 1 tbs. Olive oil
• l cup Onion, diced
• 1/2 cup Andouille (or any good smoked) Sausage,diced
• 3/4 cup Celery, chopped
• 1/2 cup Green pepper seeded and diced 1 clove garlic, minced
• 3/4 tsp. Tabasco
• 1 tsp. Thyme.
• 1 tsp. Oregano
• 1 Bay leaf
• 1/2 tsp. Fresh Ground Black Pepper
• 1/2 tsp, White Pepper
• 4 Roma Tomatoes, diced
• 1/2 cup Tomato Sauce
• 2-1/4 cups· Glace de Poulet Gold Stock
• (1'.5 oz. dissolved in2 cups boiling (water)
• 30 oz Kidney Beans (precooked,canned is fine
• Salt
• 1 cup Converted Rice
• 1/3 cup green onion; chopped

Preparation

Step 1

Saute onion and andouille in olive oil briefly. Add garlic, Tabasco, thyme, oregano, bay leaf, black pepper, white pepper, then add tomatoes and tomato sauce. Add Glace de Poulet Gold stock, beacn, and salt to taste. Bring to a simmer, then stir in rice and green onion. Return to a simmer, cover, and reduce heat to low. Cook 20 minutes, then remove from heat and leave covered for 5 minutes and serve.