Hearty Red Beans and Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I adapted this recipe from a cookbook to eliminate time-consuming steps like browning the sausage and soaking and boiling beans, explains Brenda Heidoff Leonard of Missoula, Montana. Red pepper flakes add zest to this satisfying dish that's chock-full of beans and flavorful sausage. Ingredients:
3 celery ribs, chopped |
1 medium onion, chopped |
6 green onions, thinly sliced |
2 garlic cloves, minced |
1-3/4 cups water |
1 can (16 ounces) light red kidney beans, rinsed and drained |
1 can (16 ounces) dark red kidney beans, rinsed and drained |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1/4 teaspoon pepper |
1/4 pound fully cooked smoked turkey sausage, halved and cut into 1/2-inch pieces |
4 cups hot cooked rice |
Directions:
1. In a large skillet that has been coated with cooking spray, saute celery, onions and garlic until tender. Add water, beans, oregano, thyme, red pepper flakes and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
2. Remove about 1-1/2 cups of bean mixture and mash with a fork. Return to skillet. Add sausage; bring to a boil. boil for 5 minutes or until bean mixture reaches desired thickness. Serve over rice. Yield: 10 servings.
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