Red Beans and Rice with Turkey Kielbasa

K. will be living off campus in the fall for the first time, and she will be cooking some for herself instead of depending on a meal plan.  This is easy to prepare, will provide lots of meals, and it is a dish she loves (and knows how to make!), so I am posting this especially for her!

Red Beans and Rice with Turkey Kielbasa

1 pound dry red kidney beans
1 tablespoon olive oil or vegetable oil
2 medium onions, finely chopped
1 stalk celery, finely chopped
1 green bell pepper, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
3 bay leaves
1 teaspoon black pepper
3 cloves garlic
32 ounce carton chicken broth (low sodium)
1 tablespoon tomato paste
1/2 to 1 teaspoon hot sauce
1 package (14 to 16 ounces) turkey kielbasa or smoked sausage, cut into 1 inch chunks
Salt to taste
Rice

Rinse beans.  Place them in a large pot and add water to 2 inches above beans.  Cover and bring to a boil and boil for two minutes.  Turn off heat and let sit for 1 hour.  Drain and rinse beans.  Return to large pot, cover with chicken stock and bring to a simmer.  Chop vegetables.   Add oil to a large skillet over medium heat. Add onions, celery, bell pepper, and garlic.  Cook until vegetables are soft, about 10 minutes. Add vegetables to beans, along with the seasonings and tomato paste.  Using the same skillet, brown the kielbasa over medium high heat.  Cook beans for 1 to 1 1/2 hours, stirring occasionally.  After 1 hour and 15 minutes,  add kielbasa to beans and start the rice.  When rice is done, taste test a bean to check for tenderness.  Add salt to taste.  Serve beans over rice, with hot sauce on the side.  Enjoy!