Red Beans and Rice

By amaliana

This hearty dish lends itself to tailgating. The recipe combines reduced-fat turkey sausage, vegetables, beans and spices

Ingredients

• 8 ounces reduced-fat smoked turkey sausage, sliced
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green peppers
• 1 1/2 cups chopped celery
• 1/2 cup sliced green onions and tops
• 1/2 to 1 jalapeno chili
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried marjoram leaves
• 2 15-ounce cans any red colored beans, such as kidney, red and pink beans, drained and rinsed
• 14 1/2-ounce can fat-free reduced-sodium chicken broth
• 3 to 4 dashes red pepper sauce
• salt
• Cayenne and black pepper
• 4 cups cooked rice,warm

Details

Servings 6

Preparation

Step 1

Cook sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeno chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer.
Add beans to saucepan; mash about 1/4 of the beans with potato masher or meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice in shallow bowls.