Saucy, Spicy Red Beans & Rice

This is maybe a strange time of year to make red beans and rice; I've mostly been making tons of light, summery recipes with fresh veggies.  However, I recently saw an episode of "Five Ingredient Fix" that spurred me to try it!  This is sort of a mix between Claire Robinson's recipe from the show and a Cook's Illustrated recipe.  Red beans and rice is a delicious, comforting food, and very low maintenance.  The only thing I had to specifically buy for the recipe was the sausage!  I used dried beans that I soaked overnight; the advantage over canned beans is that soaked, dried beans will absorb all the spice and flavors as they cook.
                                                     [PICTURE COMING SOON]
Ingredients:

• 1 tsp canola oil
• 1/2 lb andouille sausage, cut into chunks
• 1 cup dried red beans, rinsed and soaked overnight
• 4 oz can of tomato paste
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1 large clove minced garlic
• 2 small bay leaves (or 1 large)
• 3 cups water
• 1/4 to 1/2  tsp dried oregano
• 1/4 tsp cayenne pepper 
• salt and pepper
• cooked rice, for serving

     Start by preheating the oven to 300 degrees.  In a large dutch oven (or large saucepan), heat the oil over medium-high heat; saute the onion and pepper and sprinkle with salt and pepper.  After 2 - 3 minutes, add the sausage and garlic, stirring to make sure the garlic does not burn.  When vegetables have a little color, add the tomato paste, water, beans, bay leaves, oregano, cayenne, 1 tsp kosher salt and freshly-ground black pepper.  Stir to combine, and bring to a boil before transferring to the preheated oven. 

     Bake for 1 hour, stirring after 30 minutes.  Taste the beans for tenderness; if they are still not soft enough, continue to bake the dish.  Discard the bay leaves; serve the beans over hot cooked rice.  Enjoy!