Red Beans and Rice

Red Beans and Rice

• 1.5-2 lb andouille sausage
• 1-2 bunches celery
• 1-2 white onions
• 1-2 bell peppers
• 3-4 cloves garlic
• 2 large cans red kidney beans
• olive oil
• 4-6 cups instant white rice
• Cajun seasoning
• Hot sauce
  

Mince garlic. Dice celery, onions and bell peppers. Slice sausages into bite-sized pieces.

Drizzle cast-iron skillet generously with olive oil and put on medium-high heat. Add celery, onions, peppers and garlic. Saute until vegetables are nearly translucent, then add sausage slices. Cook another 5-10 minutes, or until sausage appears fully cooked.

Drain and rinse beans. Add to large cooker with 5-6 cups water. Add vegetable and sausage mixture. Season to taste with Cajun seasoning and hot sauce. Cook on low heat for several hours, stirring often, until saucy.

Prepare rice according to package directions. Spoon bean mixture over rice. Serve with crusty garlic bread.