INGREDIENTS: SERVES 6
2 tablespoons olive oil
1 pound fully cooked Andouille or other smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 (14 1/2- to 16-ounce) cans kidney beans
1 cup canned chicken broth
1 teaspoon Creole or Cajun seasoning** or 1/2 teaspoon cayenne pepper
3 cups cooked rice
PREPARATION:
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sautι until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning**. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve. Garlic bread goes great with this
**You can find Creole or Cajun seasoning in the spice section of most supermarkets
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sautι until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning**. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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