¾cupchicken stock or brothsubstitute vegetable broth for vegetarian version
1cupcooked white rice
1teaspoonsaltoptional, to taste
Mix all ingredients except rice in a medium sized sauce pan and bring to a boil over medium to medium-high heat.
Reduce heat and simmer 15-20 minutes, covered. Stir occasionally.
Remove approximately 1 cup of beans with a slotted spoon and set aside in small bowl.
Mash beans left in pan with a potato masher to thicken broth.
Add whole beans back in and stir until thoroughly heated.
Serve in small bowl with about ¼ cup rice over bean mixture.
Garnish with chopped green onions if desired.
If desired ½ pound andouille sausage can be added. Slice into ¼ inch thick slices and brown in a skillet with 1 Tablespoon vegetable oil for about 10 minutes or until brown on both sides. Add to bean mixture at the end before serving. Any type of white rice can be used.