Louisiana Red Beans and Rice
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas9 ServingsPrep: 20 min. Cook: 8 hours
Ingredients
- 4 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (14 ounces) smoked turkey sausage, sliced
- 1 cup chicken broth
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 small sweet red pepper, chopped
- 6 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 2 green onions, chopped
- Hot cooked rice
Directions
- In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and
- cook on low for 8-10 hours or until vegetables are tender. Stir
- before serving. Discard bay leaf.
- Sprinkle each serving with onions. Serve with rice. Yield: 9
- servings.
Nutrition Facts: 1 cup (calculated without rice) equals 259 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 937 mg sodium, 39 g carbohydrate, 11 g fiber, 21 g protein.