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Cajun Spicy Red Beans and Rice

A New Orleans staple and note that in place of smoked sausage you may want to use Andouille or another spicy sausage, if you like your food to bring tears to your eyes. Serves 6.

1 15-oz can red beans, undrained
2 cups water
1 tsp garlic salt
1/4 tsp red pepper flakes
1 lb smoked or Cajun sausage, cut in bite-sized pieces
1 large onion, chopped
1 rib celery, chopped
1/2 green pepper, chopped
2 tbsp olive oil
2 bay leaves
1/4 tsp pepper
1/2 tsp ground cumin
6 c cooked white rice

Combine beans, water, garlic salt, red pepper, and sausage in a large soup pot. Bring to a boil; cover and reduce heat to low.

In a skillet, saute onion, celery, and green pepper in olive oil until vegetables are tender. Add onion mixture to bean mixture. Stir in bay leaves, pepper, and cumin.

Simmer at least one hour. About 15 minutes before serving, remove cover and continue simmering until mixture is desired consistency. For creamier, thicker results, mash some or all of the beans against the side of the pot with the back of a spoon.

Serve over white rice.

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