- 1 pound Johnsonville® Mild Ground Italian Sausage
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 cup salsa
- 1 teaspoon Italian seasoning
- Hot cooked rice
- In a Dutch oven, cook sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add beans, soup, salsa and Italian seasoning; heat through. Serve with rice. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Hearty Red Beans & Rice
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My husband and I are trying to get more beans in our diet and this is a delicious recipe to do that. I increased the salsa by about 1/2 cup and added some chopped cilantro. I will definitely be making this again.
This was actually quite good, even though I goofed...I used turkey breakfast sausage which had sage in it, and it tasted kind of strange at first. I also made my own red beans (just dump dry red beans into the crockpot, cover with water, and cook on low all day long...no pre-soaking necessary..and this also eliminates the salt that is in the canned beans). I didn't use pinto beans at all. I only had red pepper, and used that. It sat in the fridge for a couple of days before I finally had a bowl (without rice), and it's so yummy I can't stop eating it. I added a little Sambal Olek (super hot chili paste) to it today, and it was even better. I'll definitely make this one again.
Haven't tried it; think my fellowship would like it. My two cents: tready2 means the tomato soup is responsible for the high sodium content. If you can buy Trader Joe's organic creamy tomato soup, substitute that for the condensed variety, so you'll be avoiding corn syrup, or you could make your own, which I haven't attempted but have pondered.
All the salt can be found in all the canned beans and the tomato sauce. We cook our red beans from scratch, using dried beans.. That way we can control all the salt. Quite easy, but maybe not for the ones that do not have the time. However, you could use a slow cooker, and do it overnight. Just a suggestion. Good luck with all the salt.
This sounds delicious but where does all the salt come in? Too much!
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