Quick Red Beans and Rice

• 1 tbsp olive oil
• 1/2 lb turkey andouille, coarsely chopped
• 1 med onion, finely chopped
• 1 med green bell pepper, finely chopped
• 1 clove garlic, finely chopped
• 2 - 15 1/2 oz cans red kidney beans, drained and rinsed
• 1/2 c low-sodium chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• 3 c cooked white rice
• Chopped scallions

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes.

Serve the beans over the rice and top with the scallions.