Red Beans and Rice with Turkey Kielbasa

By Steve-3

Ingredients

• 1 pound dry red kidney Beans (I used can)
• 3 Tablespoons olive oil, divided
• 2 medium onions, chopped
• 1 rib celery, chopped finely
• 1 green bell pepper, chopped finely
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 bay leaves
• 1/2 teaspoon or one of black pepper
• 2 cloves garlic minced
• 3 cups reduced sodium chicken stock (I use water and minors)
• 1 tablespoon tomato paste (I use ketchup)
• 1/2 teaspoon hot pepper sauce (I don’t put this in, Beth doesn’t like it hot)
• 1 pound smoked turkey kielbasa, cut into one inch chunks
• salt to taste
• 3 to 4 cups of brown rice (I suggest six servings)

Details

Servings 8

Preparation

Step 1

rinse beans, combine in soup pot with eight cups cold water to soak overnight. If canned beans are used, drain and rinse.

If using fresh beans, drain and rinse after overnight soak. If using canned beans, put the beans in later, fresh beans use now:

Heat two tablespoons of the oil. Add onions, celery, bell pepper, thyme, oregano, bay leaves, black pepper, and garlic. Stir. Allow veggies to soften for about five minutes. Stir in drained beans (not the canned, use later, only the fresh overnight soaked beans) Add water (with minors) or chicken stock, tomato paste, and if using hot pepper, add also. Bring to boil. Reduce heat, let simmer and cook for about 1 ½ hours. Stir occasionally. Add canned beans the last fifteen minutes. Add additional water if needed.

Meanwhile, add the remaining one tablespoon of oil, heat in non stick skillet, and add kielbasa turkey. Cook and stir until skin is lightly brown. Add to the beans and simmer for additional fifteen minutes.

Discard bay leaves. Serve over rice. If desired, add additional salt or seasoning to your taste.
Yum, yum.