Red Beans and Rice

• 2 tablespoons olive oil
• 1 pound fully cooked 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 low-salt chicken broth
• 1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper
• 3 cups cooked rice

1. Heat olive oil in heavy large Dutch oven over medium heat.
2. Add sausage, onion and garlic and saute until onion is brown, about 15 minutes.
3. Mix in kidney beans with their juices, broth and Creole seasoning.
4. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
5. Divide cooked rice among large shallow soup bowls.
6. Spoon bean mixture over rice and serve.

olive oil, sausage, onion, garlic, kidney beans, chicken broth, cajun seasoning, rice

Taken from www.epicurious.com/recipes/food/views/red-beans-and-rice-1259 (may not work)