Red Beans and Rice

2 Cans Dark Red Kidney Beans (1 drained, the other not)
1 box of Chicken Stock (low fat low sodium kind)
1 Green Bell Pepper (diced)
1 Yellow Onion (diced)
3 Celery Stalks (chopped)
1 can diced tomatoes (drained)
4 Garlic cloves (diced)
1/2 tsp of cumin
4 Bay Leaves
Pinch of crushed red pepper
8 Shakes of Tobasco
Salt and Pepper to taste
4 shakes of ground thyme
3 Tbsp of Olive Oil
1 lb of Conecuh Smoked Sausage or your favorite smoked sausage (chopped and cooked in skillet)
Mahatma Rice (2-3 cups)

Heat oil in Medium size stock pot. Add celery first, cook for 3 minutes. Then add onions, bell pepper and garlic. Cook until soft about 6-8 minutes. Then add 2 cups of chicken stock. Mix well. Then add the rest of the ingredients EXCEPT RICE. Adding more chicken stock as needed. The mixture SHOULD NOT be VERY thiCk. It should be medium thick (like gravy). Turn heat down to low and simmer 30 minutes.

Make Rice as directed on package.

This generaly feeds 4 comfortably. Takes around 45 minutes to make. One of the husband's favorite dishes!