Red Beans and Rice with Andouille Sausage

2 cans Goya small red beans, undrained
1/2 cup onion, chopped
1/4 Pepper, Bell, Green Seeded and Chopped
1/4 Chopped Celery
1 tsp Dried Thyme Leaves
Bay leaf, 1/4 tsp crushed bay leaf = 1 whole bay leaf, 0.25 tsp
`1/2 tsp cayenne pepper
1/4 tsp fdreshly ground black pepper
1 cup Brown Rice, Steamed
4 Aidells Cajun Style Andouille Sausage, sliced
2 tbsp canola oil

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, sausage and saute for 5 to 6 minutes. Add the beans, garlic. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 1/2 hour. Add more water if the mixture becomes dry and thick.

Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 15 minutes, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed brown rice.

Serving Size: makes 8 servings of 1/2 cup bean mixture and 1/4 cup rice