Red Beans and Greens Recipe - Los Angeles Times

Ingredients

• 1/4 cup everyday olive oil
• 6 ounces fresh andouille sausage, thinly sliced
• 1 bunch collard greens, stems removed
• Kosher salt and freshly ground black pepper
• 1 small yellow onion, sliced
• 2 garlic cloves, thinly sliced
• 1 dried bay leaf
• 1 pound dried red kidney beans (see Kitchen Note, below)
• Cooked white rice, for serving