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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound dried kidney beans |
6 ounces lite smoked sausage, cut into 1/4-inch-thick pieces and halved |
6 cups water |
vegetable cooking spray |
1 1/2 cups chopped onion |
1 1/2 cups chopped celery |
3/4 cup chopped green onions |
2/3 cup chopped green pepper |
3 cloves garlic, minced |
1 tablespoon minced fresh parsley |
1 tablespoon plus 1 teaspoon hot sauce |
2 teaspoons cajun seasoning |
1 teaspoon dried oregano |
1 teaspoon pepper |
2 teaspoons low-sodium worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon ground red pepper |
2 bay leaves |
4 cups cooked long-grain rice (cooked without salt or fat) |
fresh oregano sprigs (optional) |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain and rinse beans.
2. Combine beans, sausage, and 6 cups water in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; saute 5 minutes or until tender. Add vegetable mixture, hot sauce, and next 7 ingredients to beans, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours or until beans are tender. Remove and discard bay leaves. Serve over 1/2-cup portions of rice. Garnish with oregano sprigs, if desired.
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