Easy Red Bean and Rice with Sausage

By ccavaletti

Ingredients

• 3 Tbsp vegetable oil, divided
• 1 lb smoked sausage (the recipe called for Conecuh Hickory Smoked sausage), sliced 1/2 inch thick.
• 1/2 c chopped yellow onion
• 1/2 c chopped celery
• 1/2 c chopped green bell pepper
• 2 tsp minced garlic
• 1 (15 oz) can dark red kidney beans, rinsed and drained
• 1 (15 oz) can light red kidney beans, rinsed and drained
• 2-1/2 tsp Creole seasoning
• 1 Tbsp chopped fresh thyme
• 2 tsp paprika
• hot cooked rice, to serve

Preparation

Step 1

In a large Dutch oven, heat 1 Tbsp oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned; remove from pan using a slotted spoon.

Add remaining 2 Tbsp oil, onion, celery, bell pepper, and garlic to pan.

Cook, stirring frequently until tender, about 10 minutes. Add beans, sausage, tomato, Creole seasoning, thyme and paprika; simmer 10 minutes.

Serve with rice.

From a Conecuh Sausage ad in a magazine.