Red Beans And Rice With Andouille Sausage

• 3 tablespoons bacon fat, lard or 3 tablespoons olive oil
• 1 3/4 cups chopped andouille sausages (about 1/2 lb)
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped (with leaves)
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 lb dried red beans
• 1 1/2 teaspoons salt
• 1 teaspoon hot sauce
• 3 bay leaves
• 6 cups cooked rice
• 1/4 cup sliced scallion
• 3 tablespoons chopped fresh parsley

1. In a large pot or Dutch oven, heat the fat over med-high heat.
2. Add the sausage and cook until golden, 5-7 minutes.
3. Add the onion, bell pepper, celery, and garlic.
4. Cook, stirring, until softened, 5-7 minutes.
5. Stir in the cumin and thyme and cook for 1 minute.
6. Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
7. Bring the mixture to a boil.
8. Immediately decrease heat to a simmer, cover, and cook for 1 1/2 hours.
9. Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
10. Remove and discard the bay leaves.
11. Serve over rice, topped with scallions.
12. Garnish with parsley.

bacon, andouille sausages, yellow onion, green bell pepper, celery, garlic, ground cumin, thyme, red beans, salt, hot sauce, bay leaves, rice, scallion, parsley

Taken from www.food.com/recipe/red-beans-and-rice-with-andouille-sausage-513132 (may not work)