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Red Beans and Rice recipe

Red Beans and Rice.

Red beans and rice, an emblematic dishof Louisiana Creole cuisine. This healthier version uses reduced-fat,smoked turkey sausage.

Recipe: Red Beans and Rice

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 (15-ounce) cans Red or Kidney beans, rinsed, drained or 3 cupscooked
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
3 to 4 dashes red pepper sauce
Cayenne and black pepper
4 cups cooked rice, warm

  • Cooked sausage in large saucepan overmedium heat until well browned, 5 to 8 minutes. Drain excessfat. Add onions, green peppers, celery, green onions, jalapeñochili and garlic to pan; saut until vegetables beginto brown, about 5 minutes. Stir in herbs; cook 1 to 2 minuteslonger.
  • Add beans to saucepan; mash about 1/4the beans with potato or meat mallet. Add broth to saucepan;heat to boiling. Reduce heat and simmer, uncovered, until vegetablesare tender and broth is thick, 15 to 20 minutes. Discard bayleaves; season to taste with red pepper sauce, salt, cayenneand black pepper.
  • Serve bean mixture over rice in shallowbowls.

    Makes 6 main dish servings.

    Tip: Beans suggestions are Red, Kidneyand Pink beans.

    Nutrient Information: Per serving: Calories375; Fat 1g; % Calories from Fat 9; Carbohydrate 69g; Folate35mcg; Sodium 730mg; Protein 24g; Dietary Fiber 11g; Cholesterol24mg

    Recipe and photograph provided courtesyof the American Dry Bean Board.

    New Orleans Creole Red Beans and Rice

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  • Comments

    1 Comment


    I think I d need to experiment with that a bit before offering guidance. If you use red beans that are in the kidney bean family, though, you ll want to use fully cooked beans in the slow cooker. Slow cookers don t get them hot enough to cook out the natural compound that they contain which can cause sever gastric distress. This recipe looks wonderful and I have it on the stove right now. A quick question whether you season with salt? I didn t see it in your ingredient list.

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