Ingredients:
- 2 cans of Talia’s Red Kidney Beans, drained
- 2 cups water
- 1 cup uncooked rice
- 1 package (16 oz.) andouille (or kielbasa), cut diagonally into 1/4 inch slices
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 clove of garlic, minced
- 1 can (16 oz.) whole peeled tomatoes
- 1/2 tsp. dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions:
- To cook the rice:
- Bring the water to a boil in a saucepan. Add in the rice and stir.
- Cover and simmer on reduced heat for 20 minutes,
- To cook the beans:
- In a separate pan, cook the kielbasa over low heat for 5 minutes. Add in the onions, green bell pepper, and garlic and sauté until soft.
- Pour in the beans, tomatoes (with juice), and oregano. Season with salt and pepper to taste.
- Simmer uncovered for 20 minutes.
- Serve the beans over cooked rice.
*Original recipe from allrecipes.