Sausage Red Beans 'n' Rice Recipe

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Sausage Red Beans 'n' Rice Recipe

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This easy-to-make recipe has been a staple in my recipe file for about 10 years. My husband and I both enjoy cooking it.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1/4 cup chopped green pepper
  • 2 tablespoons onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 teaspoons butter
  • 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Hot cooked rice

Directions

In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice. Yield: 2 servings.
Originally published as Sausage Red Beans 'n' Rice in Cooking for One or Two Cookbook 2003, p206

Nutritional Facts

1 cup: 385 calories, 21g fat (9g saturated fat), 46mg cholesterol, 1522mg sodium, 34g carbohydrate (11g sugars, 10g fiber), 16g protein.

  • 1/4 cup chopped green pepper
  • 2 tablespoons onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 teaspoons butter
  • 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Hot cooked rice
  1. In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice. Yield: 2 servings.
Originally published as Sausage Red Beans 'n' Rice in Cooking for One or Two Cookbook 2003, p206

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