Weekday Black Beans And Rice

• 1 tablespoon olive oil
• 1 lb andouille sausage, cut into bite-sized chunks
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 (14 1/2 ounce) cans black beans, drained and rinsed
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon fresh thyme
• 1 teaspoon red pepper flakes
• 1 bay leaf
• 1/2 teaspoon ground mace
• 1/2 teaspoon salt
• fresh ground black pepper
• 3 tablespoons chopped cilantro
• 3 green onions, sliced
• 1 cup rice, cooked according to package directions

1. Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
2. Add celery and onion; cook until softened, about 3 minutes.
3. Add garlic; cook until softened, 1 minute.
4. Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
5. Stir in cilantro and green onions and serve over rice.

olive oil, andouille sausage, stalks celery, onion, garlic, black beans, beef broth, chicken broth, thyme, red pepper, bay leaf, ground mace, salt, fresh ground black pepper, cilantro, green onions, rice

Taken from www.food.com/recipe/weekday-black-beans-and-rice-84747 (may not work)