Ingredients
1
pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
3
14 1/2- to 16-ounce cans kidney beans
1
cup canned low-salt chicken broth
1
tsp Creole or Cajun seasoning or 1/2 tsp cayenne pepper
Directions
1.
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
2.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.
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