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Red Beans and Rice with Turkey Kielbasa

 Red Beans and Rice with Turkey Kielbasa
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


  • 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


  • 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.

2 of 2

Red Beans and Rice with Turkey Kielbasa (continued)

Directions (continued)

  • 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.
  • Uncover and simmer 10-15 minutes longer or until beans reach desired
  • consistency. Discard bay leaves. Serve with rice. Yield: 4 servings.
Nutritional 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.