Red Beans and Rice with Andouille Sausage

Ingredients

• 2 tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 pound andouille sausage, sliced
• 1 green bell pepper, seeded and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, chopped
• 1 1/2 teaspoons creole seasoning
• 1 15-oz. can diced tomatoes with juice
• 1 cup low-sodium chicken broth
• 3 15.5-oz. cans small red beans (not drained)
• 1 bay leaf
• 3 cups cooked rice

Preparation

1. 1. Warm olive oil in a large pan over medium heat. Sauté onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes. Add creole seasoning; sauté 1 minute. Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.
2. 2. Stir in chicken broth, beans with liquid and bay leaf; bring to a boil. Lower heat, partially cover and simmer, stirring often, until sauce reduces and thickens, 30 minutes.
3. 3. Divide rice among bowls, spoon bean mixture on top and serve.