Red beans with sausages and rice

Ingredients:

• 1 tbsp. vegetable oil
• 220 g smoked sausage (such as frankfurters or shpikachka), cut into large pieces
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 clove of garlic, finely chopped
• 1/2 cup lightly salted chicken broth
• 2 cans (450g each) of red kidney beans, drained and rinsed under water
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• 3 cups of cooked rice
• Sliced ​​green onions, for serving

Preparation:

1. In a medium saucepan, heat oil over medium-high heat. Add sausages, onion, and bell pepper; cook, stirring frequently, until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook for 30 seconds. Add beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste; bring to a simmer. Cover, reduce heat to medium-low, and continue cooking for another 10 minutes.
2. Divide the rice among plates, place the beans and sausage on top and sprinkle with green onions.