"I adapted this recipe from a cookbook to eliminate time-consuming steps like browning the sausage and soaking and boiling beans," explains Brenda Heidoff Leonard of Missoula, Montana. "Red pepper flakes add zest to this satisfying dish that's chock-full of beans and flavorful sausage."
Red Beans and Rice with Turkey Sausage
Red Beans and Rice with Turkey Sausage
Prep Time
15 min
Cook Time
15 min
Yield
10 servings
Ingredients
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 6 green onions, thinly sliced
- 2 garlic cloves, minced
- 1-3/4 cups water
- 1 can (16 ounces) light red kidney beans, rinsed and drained
- 1 can (16 ounces) dark red kidney beans, rinsed and drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1/4 pound fully cooked smoked turkey sausage, halved and cut into 1/2-inch pieces
- 4 cups hot cooked rice
Directions
- In a large skillet that has been coated with cooking spray, saute celery, onions and garlic until tender. Add water, beans, oregano, thyme, red pepper flakes and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Remove about 1-1/2 cups of bean mixture and mash with a fork. Return to skillet. Add sausage; bring to a boil. boil for 5 minutes or until bean mixture reaches desired thickness. Serve over rice.
Nutrition Facts
1/2 cup: 197 calories, 2g fat (0 saturated fat), 7mg cholesterol, 116mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 starch, 1/2 meat, 1/2 vegetable.
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