Red Beans and Rice

Michael found this recipe for Red Beans and Rice and asked me to make it.  As I'm making it, he comments, "I don't even know if I like red beans and rice."  Haha!  Well, he totally approved of this, thank goodness.

canola oil, for cooking

1 onion, peeled and chopped
1 lb fully cooked sausage, I bought spicy
2 celery stalks, chopped
1 red pepper, seeded and chopped
3-4 garlic cloves, crushed or chopped
2 19 oz cans dark red kidney beans, drained
1 14 oz can diced tomatoes
1-2 tsp  Cajun or Creole seasoning

steamed rice, for serving

Heat a drizzle of oil in a large saucepan set over medium heat. Add the onion and sausage and sauté for about 10 minutes, until the onion starts to turn golden. Add the celery, red pepper and garlic and cook for another 3-4 minutes. Add the beans, tomatoes and Cajun or Creole seasoning, bring to a simmer, turn the heat down, cover and cook for about an hour, until nice and thick.

If you like, cool the mixture down and refrigerate overnight, then reheat it after a day or two. Serve hot, over rice. Serves 4-6.