Red Beans and Rice

1. 1

   Heat olive oil in heavy large Dutch oven over medium heat.

2. 2

   Add sausage, onion and garlic and saute until onion is brown, about 15 minutes.

3. 3

   Mix in kidney beans with their juices, broth and Creole seasoning.

4. 4

   Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.

5. 5

   Divide cooked rice among large shallow soup bowls.

6. 6

   Spoon bean mixture over rice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.