Red Beans and Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 75.0
  • Total Fat: 1.3 g
  • Cholesterol: 6.2 mg
  • Sodium: 243.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Red Beans and Rice calories by ingredient
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Submitted by Troy Mehlenbacher, Field Service Representative, Cleveland Submitted by Troy Mehlenbacher, Field Service Representative, Cleveland
Number of Servings: 6


    1 Sausage (any kind, beef, turkey, kielbasa depending on taste)
    2 Cans Light Red Kidney Beans
    2 Cans Whole Tomatoes
    1 Cup fresh Italian Parsley (chopped)
    ˝ cup fresh Basil (chopped)
    ˝ Onion
    1 Green Pepper
    6 Cloves of Garlic
    2 Jalapenos (optional for spice and flavor)


Empty 2 cans of whole tomatoes into a bowl. Use clean hands to crush tomatoes and remove any hard pieces. Remaining sauce should be thick with moderate size tomato chunks. Don’t puree it. Drain the water out of your cans of kidney beans. Chop your vegetables and herbs. Make sure you get rid of the stems on your herbs (they are bitter when cooked).
Cut 2 cloves of garlic in large chunks, cut sausage into 2-4in. pieces. In a large sauce pot heat enough olive oil to sear the sausage and garlic. Remove sausage to a plate and discard garlic pieces. In the oil remaining sauté your chopped green pepper, onion, garlic and jalapeno’s if you like it spicy (till onion is translucent).
Add tomato sauce, bring to a simmer. Slice your sausage into bite sized pieces and add. Add your chopped basil and parsley. Simmer for 30 min. stirring occasionally and let cool for 10min. Serve over rice or pasta, goes well with garlic bread. Serves 4-6. Great for Game Day.

Number of Servings: 6

Recipe submitted by SparkPeople user APRILREECE.

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