dreams of new orleans

As I recently discovered, don't skimp on the 45 minute cooking time. Giving the flavors time to blend is important.

Red Beans and Rice

2 tablespoons olive oil
1 pound fully cooked smoked sausage or Kielbasa, sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
1 14 1/2- to 16-ounce cans kidney beans
1 cup chicken broth
1 teaspoon Creole or Cajun seasoning
3 cups cooked rice

Heat olive oil in heavy large Dutch oven or saucepan over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes.

Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.

Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.

Adapted from Epicurious.com