Easy Red Beans and Rice

 This is a recipe I saw on TV one day and decided to try.  It was a keeper.

Red Beans and Rice

Ingredients:

• 2 T. olive oil
• 1 pound andouille sausage, sliced on the bias 1/2 inch thick
• 1 green pepper, seeded and chopped
• 1 celery stalk, chopped
• 1/2 cup chopped white onion
• Kosher salt and freshly ground black pepper
• One 15.5 oz can red kidney beans, liquid reserved
• 2 cloves garlic, grated on a rasp or minced
• 1 smoked ham hock
• 4 cups cooked white rice
• Hot sauce, to taste

Directions:

1. Add the olive oil and sausage to a Dutch oven over medium heat. Cook stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3-5 minutes.  Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grind of black pepper (more than usual!)
2. Cook, stirring until the veggies are tender and the celery and onion are translucent and beginning  to brown, 3-5 minutes.  Stir in the beans and their liquid, garlic and ham hock.
3. Add 1 cup water and bring to a boil.  Lower to simmer, then cover and cook until the beans are very tender, about 30 minutes.  Remove ham hock.
4. Serve over white rice with shake of hot shake.