Red Beans and Rice with Turkey Sausage
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
"I adapted this recipe from a cookbook to eliminate time-consuming steps like browning the sausage and soaking and boiling beans," explains Brenda Heidoff Leonard of Missoula, Montana. "Red pepper flakes add zest to this satisfying dish that's chock-full of beans and flavorful sausage."
Ingredients
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3 celery ribs, chopped
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1 medium onion, chopped
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6 green onions, thinly sliced
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2 garlic cloves, minced
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1-3/4 cups water
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1 can (16 ounces) light red kidney beans, rinsed and drained
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1 can (16 ounces) dark red kidney beans, rinsed and drained
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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1/4 pound fully cooked smoked turkey sausage, halved and cut into 1/2-inch pieces
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4 cups hot cooked rice
Directions
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1.
In a large skillet that has been coated with cooking spray, saute celery, onions and garlic until tender. Add water, beans, oregano, thyme, red pepper flakes and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
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2.
Remove about 1-1/2 cups of bean mixture and mash with a fork. Return to skillet. Add sausage; bring to a boil. boil for 5 minutes or until bean mixture reaches desired thickness. Serve over rice.
Nutrition Facts
1/2 cup: 197 calories, 2g fat (0 saturated fat), 7mg cholesterol, 116mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 starch, 1/2 meat, 1/2 vegetable.
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