Red Beans and Rice`
Source of Recipe
EMAIL
List of Ingredients
� 8 ounces reduced-fat smoked turkey sausage, sliced
� 1 1/2 cups chopped onions
� 1 1/2 cups chopped green peppers
� 1 1/2 cups sliced celery
� 1/2 cup sliced green onions and tops
� 1/2 to 1 jalape�o chili
� 2 teaspoons minced garlic
� 2 bay leaves
� 1 1/2 teaspoons dried thyme leaves
� 1 teaspoon dried oregano leaves
� 1 teaspoon dried marjoram leaves
� 2 cans (15 ounces each) Red or Kidney beans or 3 cups cooked dry-
packaged Red or Kidney beans, rinsed, drained
� 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
� 3 to 4 dashes red pepper sauce
� Salt
� Cayenne and black pepper
� 4 cups cooked rice, warm
Recipe
1. Cooked sausage in large saucepan over medium heat until well
browned, 5 to 8 minutes. Drain excess fat. Add onions, green
peppers, celery, green onions, jalape�o chili and garlic to pan;
saut� until vegetables begin to brown, about 5 minutes. Stir in
herbs; cook 1 to 2 minutes longer.
2. Add beans to saucepan; mash about 1/4 the beans with potato or
meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and
simmer, uncovered, until vegetables are tender and broth is thick,
15 to 20 minutes. Discard bay leaves; season to taste with red
pepper sauce, salt, cayenne and black pepper.
3. Serve bean mixture over rice in shallow bowls.
Tip: Beans suggestions are Red, Kidney and Pink beans.
Source: This recipe appears courtesy of the American Dry Bean Board.
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