3 tbsp. extra virgin olive oil
12 oz. sausage, I used hot Italian
1 onion chopped
4 celery stalks, you can use less but I love celery
1 bay leaf, but I used 3 small broken ones same difference
1 tsp. dried thyme
? cayenne, to your taste
salt and pepper
2 garlic cloves finely chopped
2 can kidney beans, rinsed
1 cup chicken stock
2 cups rice cooked
Cook the bacon set aside and drain. After cooled dice. Let rest.
In a dutch oven, heat the extra virgin olive oil over medium heat. Add the sausage, onion, celery, bay leaf, thyme and cayenne; season with the salt and pepper. Add the chopped and seeded jalapenos that you are growing in your own garden.
Cook string occasionally, until the onion is golden brown, 12 minutes.
Stir in garlic and bacon and cook for another minute.
Drain and rinse the 2 can of kidney beans.
Using a fork, mash a quarter of the beans.
Add the beans and stock to the pot and bring to a boil. Reduce heat to medium low and simmer, stiring occasionally, until thickened about 20 minutes. Then dicard the bay leaf.
While simmiring cook the rice.
Yumm once it is all done. Place the rice in a bowl and top with the red beans and sausage mix.
Top with any topping you like I used green onions and a bit of hot sauce. Delicious.