Red Beans and Rice

Ingredients

• 1 tablespoon olive oil
• 1/2 lb andouille sausage, cooked and diced
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 large green pepper, seeded and diced
• 1 teaspoon garlic, minced (2 cloves)
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 bay leaf
• 8 cups chicken stock (or 8 cups cold water)
• 2 cups tomato juice
• 1 cup dried red beans (size — small)
• 1/2 cup basmati rice
• 2 sprigs fresh thyme
• salt & freshly ground black pepper

Directions

1. 1

   Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.

2. 2

   Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.

3. 3

   Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes stirring often.

4. 4

   Add the stock, tomato juice, and read beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.

5. 5

   Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with salt and pepper.