King Creole Sausage And Bean Wrap - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup diced celery
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoons onion powder
2 bay leaves
kosher salt
1 (15 1/2 ounce) can kidney beans, with liquid
1 lb andouille sausage, cut into 1/4 inch slices
1 cup cooked long grain white rice, warm
4 10-inch flour tortillas

Preparation

In a large nonstickskillet, add the olive oil and heat over medium heat.
Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
Saute and stir occasionally, for 5 minutes or until the onion is tender.
Season with kosher salt (about 1/2 teaspoon is what I use).
Tranfer mixture to a large saucepan; add beans with liquid.
Heat over medium heat.
Clean out skillet; return to the burner and heat over high heat.
Add the sausage and cook for 5 minutes, turning to brown all sides.
Using a slotted spoon, add the sausage to the bean mixture.
Add the rice; stir to mix; Take out the bay leaves.
Spoon filling onto tortillas; roll-up/wrap; serve warm.