Weekday Black Beans and Rice

Ingredients

• 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

Directions

1. 1

   Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.

2. 2

   Add celery and onion; cook until softened, about 3 minutes.

3. 3

   Add garlic; cook until softened, 1 minute.

4. 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. 5

   Stir in cilantro and green onions and serve over rice.