Red Beans and Rice

INGREDIENTS
1     pound Andouille sausage
1     tablespoon olive oil
1 ½   cups chopped white onion
1 ½   cups chopped poblano chile
1     cup chopped celery
2     tablespoons chopped fresh thyme or 1 tablespoon dried
10   cloves garlic, minced
1     bottle (12 ounce) lager beer
1     cup low sodium chicken broth
½    teaspoon cayenne pepper (optional)
2     cans (15 ounces) red kidney beans
3     bay leaves
½    cup thinly sliced green onions, divided
2     tablespoons cider vinegar
3     cups hot cooked long grain white rice

METHOD

Cut the sausages cross-wise into ¼ inch slices. Heat a large skillet over medium heat and add the olive oil. Add the sausage and cook for 6 minutes or until browned. Add the onions, chile, celery, thyme and garlic. Cook for 5 minutes and add the beer; bring to a boil and scrape up the brown bits from the bottom of the pan.

Add the broth, pepper, beans and bay leaves. Bring to a boil, lower heat to slow simmer, cover and cook for 20 minutes. Take off the heat, discard the bay leaves and add half of the green onions and vinegar. Mix in the rice and allow it to sit for a few minutes to absorb all the liquid. To serve, sprinkle with the remaining green onions and a bit of chopped flat-leaf parsley.

Based on a recipe in Cooking Light magazine.