Red Beans and Rice

Ingredients:

• 1/2 pound andouille, quartered
• 1/3 pound of dried beans
• 1 red bell pepper, diced
• 1 onion, diced
• 2 stalks celery, diced
• 3 cloves of garlic, minced
• 1 bay leaf
• dried thyme
• cayenne pepper
• 1.5 cups of Jasmati rice w/ chicken boullion

Method:

• Cook the beans in 2 inches of water with bay leaf for 3 hours
• Once the beans are near cooked, start the rice s/ boullion
• Saute andouille until browned and reserve meat to the side
• Cook all veggies in the andouille fat
• Return andouille to the pan and season with thyme and cayenne
• Mash 1/2 of the beans and pour the bean sludge into the veggies
• Thin out as necessary, season as needed
• Serve on top of rice