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Red Beans and Rice`




Source of Recipe


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List of Ingredients




• 8 ounces reduced-fat smoked turkey sausage, sliced
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green peppers
• 1 1/2 cups sliced celery
• 1/2 cup sliced green onions and tops
• 1/2 to 1 jalapeño chili
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried marjoram leaves
• 2 cans (15 ounces each) Red or Kidney beans or 3 cups cooked dry-
packaged Red or Kidney beans, rinsed, drained
• 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
• 3 to 4 dashes red pepper sauce
• Salt
• Cayenne and black pepper
• 4 cups cooked rice, warm



Recipe



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.

2. 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.

3. Serve bean mixture over rice in shallow bowls.

Tip: Beans suggestions are Red, Kidney and Pink beans.

Source: This recipe appears courtesy of the American Dry Bean Board.