Red Beans and Rice

By jtoro_318

Ingredients

• 8 ounces andouille chicken sausage links, halved lengthwise and sliced
• 2 cups chopped yellow onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green bell pepper
• 1 cup sliced carrot
• 10 garlic cloves, chopped
• 3 cups cooked red kidney beans, rinsed, drained, and divided
• 3/4 cup unsalted chicken stock
• 3/8 teaspoon ground red pepper
• 1/2 cup chopped fresh flat-leaf parsley, divided
• 2 tablespoons red wine vinegar
• 3 cups hot cooked brown rice

Details

Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot, and garlic; cook 8 minutes.

Step 2
Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar.

Step 3
Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining 1/4 cup parsley.