Jumping John with Andouille Sausage

Ingredients:

• 1 cup long-grain white rice
• 1 cup frozen cooked black-eyed beans (cowpeas), thawed
• 2 tomatoes cream varieties, remove seeds and chop
• 1 tbsp. l. olive oil
• 350 grams of ready-made Andouille sausages, cut into 0.6 cm thick slices.
• 1 package (340 g) frozen sliced ​​okra, thawed and patted dry
• 3 celery stalks, cut into 1.2cm slices.
• 1 yellow bell pepper, cut into 1.2 cm pieces.
• 1 bunch green onions, chopped (white and green parts separately)
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the sausages and okra. Cook, stirring occasionally, until golden brown, about 2 minutes. Transfer to a plate and cover to keep warm.
   
   Add celery, bell pepper, and white parts of green onions to the pan. Cover and cook for about 2 minutes, until the vegetables are slightly softened.
2. Remove the lid from the pan, stir in the garlic, thyme, and 1/2 teaspoon of salt. Add the rice and stir well.
   
   Add black-eyed beans and 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, uncovered, for 5 minutes.
   
   Fluff the rice with a fork. Stir in the sausage-okra mixture, tomatoes, and green onions.