• 2 tablespoons of olive oil
• 1 medium yellow onion, peeled and diced
• 1 green bell pepper, seeded and diced
• 2 celery stalks, diced
• 2 cloves garlic, chopped fine
• 2 cans red kidney beans, drained
• 1/2 cup diced ham (optional)
• 1 cup chicken or vegetable stock
• 1 bay leaf
• Pinch of dried thyme
• 1 teaspoon crushed red pepper (or to taste)
• salt and black pepper to taste
• red pepper sauce to taste
• 2 smoked Andouille sauseges browned and sliced into coins (optional)

1. n a medium sized heavy pot, heat the olive oil over medium heat. Add the onion, bell pepper, celary and garlic. Cook the vegetables until soft, stirring occasionally (about 10 minutes).
2. Add the beans, ham, (if using) stock, herbs and spices and simmer for 30 minutes. Add salt and pepper sauce and adjust seasonings. With a potato masher, smash the beans so you have a thicker mixture with some whole beans remaining.
3. Serve over plain white rice topped with Andouille sausage, if that's your thing. :)

This is a recipe I used to cook all the time, back in the days when I had time. It's easy and quick and yummy, too. You can also substitue the ham and sausages for meat or poultry, or even more vegetables. Hope you enjoy!