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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Turkey kielbasa is right at home with red beans and rice in this lighter main dish. The hearty one-pot-meal from our Test Kitchen will satisfy on cool winter nights! Ingredients:
1 cup dried red beans |
6 ounces smoked turkey kielbasa, halved and cut into 1/4-inch slices |
1 celery rib, chopped |
1 small onion, chopped |
1 small green pepper, chopped |
2 teaspoons canola oil |
2 garlic cloves, minced |
3 cups water |
2 bay leaves |
1/2 teaspoon dried thyme |
1/2 teaspoon hot pepper sauce |
2 cups hot cooked rice |
Directions:
1. Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid; set beans aside. In the same pan, saute the kielbasa, celery, onion and green pepper in oil until vegetables are crisp-tender. Add garlic; saute 2 minutes longer.
3. Stir in the beans, water, bay leaves, thyme and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender, stirring occasionally.
4. Uncover and simmer 10-15 minutes longer or until beans reach desired consistency. Discard bay leaves. Serve with rice. Yield: 4 servings.
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