Canned Red Beans And Rice

Ingredients

• 1 package (13.5 ounces) JOHNSONVILLE Smoked Rope Sausage, cut ¼-inch coin-slice pieces
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1-1/2 teaspoons Creole or Cajun seasoning
• 3 cans (15 ounces each) red beans, rinsed and drained
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• Cooked rice, to serve
• Chopped parsley leaves, to garnish

Cooking Instructions

1. In a large stock pot, cook and stir sausage in oil over medium heat until browned; 3-4 minutes. Set aside.
2. Add the onion, bell pepper and celery. Cook and stir until tender; 3-4 minutes.
3. Stir in garlic and seasoning until fragrant; about 1 minute.
4. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
5. Uncover and continue to simmer until stock is reduced by half, an additional 15 minutes
6. Using a wooden spoon, mash beans until slightly thickened.
7. Serve with rice. Sprinkle with parsley.