Yield: 4 (makes 5 to 6 cups)

adapted from WaPo

It features red beans and rice, of course, but also vegetables, broth and smoked turkey kielbasa. In other words, it’s a complete meal in one pot, plus it’s a great thing to cook when you want to eat well for a few meals without doing extra work.
Note: Divided in half so it only make servings for 4. Also increased the kielbasa to a whole package. Using andouille sausage would be a great change.
Prep: 20 Cook: 45 to 75

• 1TBS olive oil
• 14oz smoked turkey kielbasa or andouille sausage, diced
• 1medium yellow onion, chopped
• 2cup celery, diced
• 1cup red bell pepper, diced
• 2cloves garlic, minced or finely grated
• 1tsp packed dark brown sugar
• 1tsp fresh thyme leaves
• 1bay leaf
• ½tsp salt
• 1TBS apple cider vinegar
• 4cups chicken broth, plus more as needed
• 215-oz cans canned red beans, drained and rinsed
• 1cup uncooked basmati or jasmine rice
• salt and black pepper to taste
• chopped scallions, for garnish
• crusty boule, for serving

In a large soup pot, heat the oil over medium heat until shimmering.

Add the kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add the onion, celery, bell pepper, garlic, brown sugar, thyme, bay leaf and ½ tsp salt and cook, stirring constantly, until softened and aromatic, 3 to 4 minutes.

Add the vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then add the broth, beans and rice.

Cook, uncovered, at a gentle simmer until the rice is cooked through, 30 to 45 minutes, adding more broth if the soup seems too thick.

Season with salt and pepper to taste and discard the bay leaves.

Serve hot, garnished with scallions and a some nice bread.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.