Red beans and rice

 Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 green bell pepper, chopped
• 1 teaspoon of chili powder 
• 2 stalks celery, chopped
• 2 tablespoons garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 3/4 teaspoon sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning, more to taste
• 1 tablespoon sugar
• 2 teaspoons Beef broth. I use powder.
• about 4 cups water
• 2 cans red beans, rinsed- who has all day to wait for dry beans to cook.
• 1 package of smoked sausage. I used kielbasa- diced.
• 1 and 1/2 to 2 teaspoons seasoning salt
• 2 cups hot cooked rice

Instructions

• Get your veggies ready : chop the onion, bell pepper, and celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
• Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
• Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.
• Add the garlic and spices to the pot and saute for 1-2 minutes, until the kid’s come and ask what’s for dinner?
  
  
• Add 1 teaspoon of chili powder.
• Add the cups of water and canned beans . Add the bay leaves.
• Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling. 
• Cover with a lid and keep it at a low simmer for 30 to 45 minutes . About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent. 
• 10 minutes before the beans are done, add 1-2 teaspoons salt. Only if needed 
• Before serving , taste the beans. They should be tender and flavorful
• . Add more Cajun seasoning to taste. 
• Remove the bay leaves. 
• Serve with hot rice.