Ingredients :
- 1 pound Andouille sausages or smoked sausage, cut into 1/2-inch slices
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 clove garlic minced
- 2 cans kidney beans drained
- 1 can whole tomatoes undrained, chopped
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- For the rice:
- 2 tablespoons vegetable oil
- 3 cups long-grain white rice
- 4 1/2 cups water
- 1 1/2 teaspoon salt
- hot sauce for serving
Directions :
- In a large skillet over low heat, cook the sausage until just brown, about 5 to 8 minutes.
- Add onion, bell pepper, and garlic, and cook until tender, about 10 minutes. Drain if necessary. Add beans, tomatoes, oregano, and ½ teaspoon pepper. Simmer uncovered until flavors meld, about 10 to 15 minutes.
- To make the rice:
- Meanwhile heat oil in a large saucepan over medium heat. Add rice and cook until rice is lightly toasted, about 1 to 3 minutes, stirring constantly.
- Add water and salt, and bring to a boil. Reduce heat to low and cover. Cook until liquid is absorbed, about 15 minutes. Turn off heat, leave covered and on burner, and allow rice to continue to cook, about 15 minutes. Fluff rice with fork.
- To serve:
- Season beans to taste with salt and freshly ground black pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve over rice, passing hot sauce for serving separately.
