"Creole/Cajun style red beans and rice with sausage. This is a low-saturated fat, high fiber, high protein recipe that tries to retain traditional flavor. I'm still searching for the ultimate red beans and rice recipe myself; any recommendations are appreciated."
Heat the olive oil in a 2 quart saucepan and saute the onion, celery and garlic in the oil until the onion is soft but not yet carmelized.
Add the cajun seasoning, bay leaf and thyme and continue to saute until the spices soak into the oil, about one minute.
Add the red beans, Tabasco, wine and chicken broth and bring to a simmer over medium heat.
Slice the smoked sausage into coins and add to the beans. Simmer until most of the broth is cooked off, about a half hour.
Begin preparing rice while this is simmering.
After simmering the beans remove the bay leaf. Using a potato masher, mash about 1/4 of the beans, then stir.
If you prefer spicier beans and rice, either add cayenne to taste or keep a bottle of Tabasco on the table. Serve hot over rice.
While the beans are simmering, cook the white rice in the usual fashion (2 cups water plus one cup uncooked white rice in a saucepan, bring to boil, reduce heat, cover and simmer for 14 minutes, remove from heat and rest for 5 minutes, then fluff with fork and serve).