RED BEANS & RICE
By á-24374
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Ingredients
- 1tablespoon1 tablespoon olive oil
- 1cup1 cup diced yellow onion
- 3/43/4 chopped red bell pepper
- 1stalk1 stalk celery, diced
- 2cloves2 cloves garlic, minced
- Kosher or sea salt to taste
- 1/4teaspoon1/4 teaspoon cayenne pepper
- 1/2teaspoon1/2 teaspoon freshly ground black pepper
- 2teaspoons2 teaspoons freshly snipped thyme
- 11 bay leaf
- 2(15 ounce) cans2(15 ounce) cans dark red kidney beans
- 3cups3 cups chicken broth (low sodium, fat free)
Details
Preparation
Step 1
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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