Red Beans and Rice

Ingredients

• 1 lb small red beans, rinsed, soaked and drained
• 1 tablespoon vegetable oil
• 1 lb ground sausage
• 1 lb andouille sausage, cut into 1/4-inch slices

• 1 (10 ounce) can Ro-Tel diced tomatoes with peppers

• 1 (10 ounce) can cream of mushroom soup

• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken broth
• 1 cup onion, medium mince
• 2 garlic cloves, minced
• 1 tablespoon dried parsley

Directions

1. 1

   In a dutch oven, heat oil over medium heat. Add ground sausage in clumps and brown. Remove sausage from pan.

2. 2

   Add sliced andouille sausage to heated pan. Brown and remove. Drain oil from pan, reserving 2 Tbs.

3. 3

   Return oil to dutch oven. Add onions. Saute' over med-lo heat until onions are soft, but don't burn. Add garlic and stir until fragrant.

4. 4

   Add chicken broth to dutch oven, stirring to loosen brown bits. Add cream of mushroom soup, Rotel tomatoes, crushed tomatoes and parsley, stirring to mix well.

5. 5

   Stir sausage, andouille and beans into tomato mixture in dutch oven. Cover and cook over low heat until beans are tender, about 2 hours. Add salt, pepper and hot sauce to taste. Serve over white rice.