Red Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds1 onion, chopped4 garlic cloves, chopped3 14 1/2- to 16-ounce cans kidney beans1 cup canned low-salt chicken broth1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper3 cups cooked rice
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user KATIESHARON.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user KATIESHARON.
Nutritional Info Amount Per Serving
- Calories: 512.8
- Total Fat: 15.3 g
- Cholesterol: 58.3 mg
- Sodium: 1,737.2 mg
- Total Carbs: 78.3 g
- Dietary Fiber: 18.8 g
- Protein: 32.4 g
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