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Red Beans and Rice

  • 1277calories

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Source: cooksrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 8 ounces reduced-fat smoked turkey sausage, sliced

  2. 1 1/2 cups chopped onions

  3. 1 1/2 cups chopped green peppers

  4. 1 1/2 cups sliced celery

  5. 1/2 cup sliced green onions and tops

  6. 1/2 to 1 jalapeño chili

  7. 2 teaspoons minced garlic

  8. 2 bay leaves

  9. 1 1/2 teaspoons dried thyme leaves

  10. 1 teaspoon dried oregano leaves

  11. 1 teaspoon dried marjoram leaves

  12. 2 cans (15 ounces each) Red or Kidney beans or 3 cups cooked dry-packaged Red or Kidney beans, rinsed, drained

  13. 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth

  14. 3 to 4 dashes red pepper sauce Salt Cayenne and black pepper

  15. 4 cups cooked rice, warm

Instructions Jump to Ingredients ↑

  1. Cooked sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeño chili and garlic to pan; sauté until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer. Add beans to saucepan; mash about 1/4 the beans with potato or meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice in shallow bowls.

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