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Red Beans and Rice

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!

4 ServingsPrep: 20 min. + soaking Cook: 2-1/2 hours

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

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.
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.
Stir in the beans, water, bay leaves, thyme and hot pepper sauce.

2 of 2

Red Beans and Rice (continued)

Directions (continued)

Bring to a boil. Reduce heat; cover and simmer for 2 hours or until
beans are tender, stirring occasionally.
Uncover and simmer 10-15 minutes longer or until beans reach desired
consistency. Discard bay leaves. Serve with rice. Yield: 4 servings.

Nutrition Facts: 3/4 cup beans with 1/2 cup rice equals 347 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 380 mg sodium, 59 g carbohydrate, 8 g fiber, 18 g protein.