Red Beans and Rice

Quick and easy to prepare. Of course, I fixed this on the hottest day of the summer. From the kitchen of Michele Harvey Thornburg, Moberly MO.

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 1 quart

Ingredients

• 1 (16 ounce) package smoked sausage
• 1  teaspoon ground black pepper
• 1⁄4 teaspoon  ground red pepper
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1  celery rib, chopped
• 1⁄4 cup  chopped parsley (I left this out)
• 1 (16 ounce) can dark red kidney beans, undrained
• 1 (16 ounce) can  red beans, undrained
• 2  cups cooked rice

Directions

1. Slice sausage. Place in a large pan; cover with water. Bring to a boil and simmer for 15 minutes, covered.
2. Drain water, reserving 1/4 cup. Add black pepper, red pepper, onion, garlic, celery, and parsley to sausage; mix well.
3. Pour in undrained beans and cooked covered for 40 minute over medium to low heat. If desired, mash beans with a wooden spoon. (You can mash some or all of the beans, if you want a creamier texture).
4. If mixture is too dry, add reserved 1/4 cup water.
5. Serve over rice.