RED BEANS & RICE

RED BEANS & RICE
RED BEANS & RICE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 tablespoon 1

    tablespoon olive oil

  • 1 cup 1

    cup diced yellow onion

  • 3/4 3/4

    chopped red bell pepper

  • 1 stalk 1

    stalk celery, diced

  • 2 cloves 2

    cloves garlic, minced

  • Kosher or sea salt to taste

  • 1/4 teaspoon 1/4

    teaspoon cayenne pepper

  • 1/2 teaspoon 1/2

    teaspoon freshly ground black pepper

  • 2 teaspoons 2

    teaspoons freshly snipped thyme

  • 1 1

    bay leaf

  • 2 (15

    ounce) cans 2(15 ounce) cans dark red kidney beans

  • 3 cups 3

    cups chicken broth (low sodium, fat free)

Directions

SAUSAGE DIRECTIONS Place all the above sausage ingredients into a large mixing bowl and mix thoroughly until well blended. Make into small meatballs, about 1/2". Refrigerate while veggies are cooking. In a large skillet, heat olive oil to medium-low, add onions, bell pepper and celery, sauté until tender, about 4 minutes. Add garlic and sauté one additional minute. Add sautéed onion, bell pepper, celery, garlic and remaining ingredients to the slow cooker, stir to combine. Add sausage and stir gently, cover and cook on low 6-8 hours. Recommend 4-6 quart slow cooker. Cook rice according to the directions on package. Remove the bay leaf and serve beans over a bed of brown rice.

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