Red Beans and Rice

[Loupy]

Red Beans and Rice
From: www.dishanddine.net

Instructions:
1 tablespoon olive oil
2 stalks of celery, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 3/4 chicken broth
1 (15 ounce) can light red kidney beans, rinsed and drained (I prefer Bush’s Beans)
1 (16 ounce) can dark red kidney beans, drained and rinsed (I prefer Bush’s Beans)
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Creole seasoning
1/4 teaspoon pepper
1/4 pound fully cooked smoked sausage, cut into 1/2 inch rounds
4 cups hot cooked rice

Instructions:
Heat a large cast iron skillet over medium heat.
Add olive oil and heat through.
Saute celery, onions and garlic until tender.
Add broth, beans, Italian seasoning, red pepper flakes, Creole seasoning and pepper.
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes, stirring occasionally.
Remove about 1-1/2 cups of bean mixture and mash.
Return to skillet.
Add sausage; bring to a boil.
Boil for 5 minutes or until bean mixture reaches desired thickness.
Serve over rice.