Red Beans and Rice Recipe

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 small green bell pepper, diced
2 teaspoons minced garlic
1 (16-ounce) can reduced-sodium chicken broth
bay leaf
1 teaspoon dried thyme leaves
4-6 drops hot sauce (we used Tabasco brand)
3 (15 1/2-ounce) cans small red beans (we used Goya brand), rinsed and drained (You can also substitute kidney beans)
1 pound smoked sausage, sliced into bite-size pieces
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6 cups hot cooked rice, white or brown

Preparation

Step 1

1. In a large pot, warm the oil over medium-high heat. Add the onion, bell pepper, and garlic and sauté until they are soft and tender, about 8 minutes.

2. Stir in the broth, bay leaf, thyme, hot sauce, and beans and bring the mixture to a boil. Leaving the pot on the stove, partially mash the bean mixture with a potato masher or the back of a wooden spoon, leaving most of the beans whole.

3. Stir in the sausage, then cover the pot and reduce the heat to medium-low.

4. Simmer the mixture, covered, for 10 minutes, then uncovered for another 10 minutes, stirring occasionally. Remove the bay leaf, and serve the beans over hot rice.