Cajun Pintos With Andouille

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2-3 celery spears, chopped
• 3-4 garlic cloves, minced
• 1 #10 can Hunt's pinto beans, drained and rinsed
• 2 cans Rotel, choose your own variety
• 1- 11/2 cups vegetable or chicken stock
• 1 lb Andouille sausage, cut into 3/4 to 1 inch pieces
• 1 tsp dried oregano
• salt and pepper, to taste

1. You can adjust the spiciness and heat with the different versions of the Rotel or by adding crushed red pepper or Tabasco sauce.
2. Saute the onion, bell pepper and celery in the olive oil. Add the garlic after a few minutes to prevent it from burning.
3. Add the beans, Rotel, stock, sausage and seasonings and simmer on very low heat for an hour or so.
4. Serve over good quality cooked white rice and serve with southern style cornbread (yellow cornmeal and no sugar).

olive oil, onion, bell pepper, celery, garlic, pinto beans, ua, vegetable, sausage, oregano, salt

Taken from www.epicurious.com/recipes/member/views/cajun-pintos-with-andouille-50000615 (may not work)