Monday-Night Red Beans and Rice

Ingredients

• 1  bay leaf 
• 6 servings pepper black freshly ground to taste
• 31 ounce kidney beans red drained and rinsed canned
• 3 cups rice white cooked
• 0.5 teaspoon thyme leaves dried
• 1 clove garlic finely chopped
• 1 medium bell pepper green finely chopped
• 0.5 teaspoon ground cumin 
• 0.5 cup chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 medium onion finely chopped
• 6 servings scallions chopped for serving
• 0.5 pound turkey andouille smoked coarsely chopped

Equipment

• pot

Directions

1. In a medium pot, heat the oil over medium-high heat.
2. Add the sausage, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes.
5. Serve the beans over the rice and top with the scallions.
6. Photograph by Kat Teutsch