3 tablespoons vegetable oil, divided1 pound Conecuh Hickory SmokedSausage, sliced 1/2 inch thick1/2 cup chopped yellow onion1/2 cup chopped celery1/2 cup chopped green bell pepper2 teaspoons minced garlic1 (15-ounce) can dark red kidneybeans, drained and rinsed1 (15-ounce) can light red kidneybeans, drained and rinsed1 (15-ounce) can diced tomatoes,undrained21/2 teaspoons Creole seasoning1 tablespoon chopped fresh thyme2 teaspoons paprikaHot cooked rice, to serve
1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned; remove from pan using slotted spoon. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic to pan. Cook, stirring frequently, until tender, about 10 minutes. Add beans, sausage, tomato, Creole seasoning, thyme, and paprika; simmer 10 minutes. Serve with rice. Yield: 8 to 10 servings
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