Red Beans & Rice

1 Onion, diced

1 Green Pepper, chopped

1 clove of garlic, minced

2 pounds of smoked sausage, cut up in bite size pieces

2 Cans Blue Runner Creole Cremed Style Beans or Van Camps New Orleans Style Beans

4 C. Cooked Rice

Tony Chachere's Creole Seasoning

Saute an the onion, bell pepper and garlic in olive oil until onion is soft and clear. 

Add Sausage, Simmer on low for 15 minutes.  

Add two cans of red beans of your choice.

Add two cans of water (I use the red beans can), and the 4 cups of cooked rice.  Stir well and simmer.  Season with Tony Chachere's Creole seasoning. 

I usually simmer for a half hour/forty five minutes.  If you use plain red beans (kidneys)  You may want more of the Creole seasoning.  Season to taste.

Serve with warm french or Grandmother bread.