Ingredients:
1 tablespoon olive oil
1 lb andouille sausages, cut into bite-sized chunks
2 stalks celery, chopped
1 large onions, chopped
2 cloves garlic, minced
2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) cans chicken broth
1 teaspoon fresh thyme
1 teaspoon red pepper flakes
1 bay leaves
1/2 teaspoon ground mace
1/2 teaspoon salt
fresh ground black pepper
3 tablespoons chopped cilantro
3 green onions, sliced
1 cup rice, cooked according to package directions
Directions:
Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
Add celery and onion; cook until softened, about 3 minutes.
Add garlic; cook until softened, 1 minute.
Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
Stir in cilantro and green onions and serve over rice.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.