Sausage, beans and rice

Ingredients

• 2 sticks celery, diced
• 1 red capsicum (bell pepper), diced
• 1 large onion, sliced
• 6 cloves garlic, roughly chopped
• 6 good quality sausages
• small bunch thyme, picked
• salt to taste
• 2 bay leaves
• 3 tsp smoked paprika
• 1 1/4 cups rice
• 1 litre (34 fl oz) chicken stock
• 2 tins butter beans
• small bunch flat-leaf parsley, chopped

Directions

1. In a large pan, add a drizzle of olive oil and fry the sausages until they have a good colour on all sides. Remove from the pan and set aside.
2. With the pan back on the heat, add the onions, capsicum, and celery with a big pinch of salt. Toss well and cook for 4-5 minutes, then add the garlic and thyme.
3. Slice the sausages from earlier, then add them back to the pan along with the smoked paprika and bay leaves.
4. Add the washed rice to the pan, stir through the other ingredients, and then add the chicken stock. Stir well and simmer on medium-low for 10 minutes, then add the beans and continue to cook for another 8-10 minutes until the rice is cooked through.
5. Just before serving, stir through the parsley, then serve and enjoy!