Louisiana Red Beans and Rice
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 8 servings (2 quarts).
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
Ingredients
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4 cans (16 ounces each) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 package (14 ounces) smoked turkey sausage, sliced
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3 celery ribs, chopped
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1 large onion, chopped
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1 cup chicken broth
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1 medium green pepper, chopped
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1 small sweet red pepper, chopped
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6 garlic cloves, minced
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1 bay leaf
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1/2 teaspoon crushed red pepper flakes
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2 green onions, chopped
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Hot cooked rice
Directions
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1.
In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours.
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2.
Stir before serving. Remove bay leaf. Serve with green onions and rice.
Nutrition Facts
1 cup (calculated without rice): 291 calories, 3g fat (1g saturated fat), 32mg cholesterol, 1070mg sodium, 44g carbohydrate (8g sugars, 13g fiber), 24g protein.
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