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Red Beans and Rice
Cook Time
30 minutesServings
6
Publish Date: February 14, 2010
- 1 tablespoon Swanson Organic Organic Extra Virgin Olive Oil, Cold-Pressed
- 3 tablespoons Swanson Organic 100% Certified Organic Onion Flakes
- 1 / 2 cup green bell pepper, chopped
- 1 / 2 cup celery, chopped
- 1 teaspoon Swanson Organic 100% Certified Organic Garlic Powder
- 1 teaspoon Swanson Organic 100% Certified Organic Thyme Leaves
- 1 / 4 teaspoon Swanson Ultra Himalayan Crystal Salt
- 2 Swanson Organic 100% Certified Organic Bay Leaves - Whole
- 4 ounces pre-cooked turkey sausage links, sliced
- 3 cups Eden Foods Kidney Beans (Dark Red), Organic
- 1 / 2 cup chicken broth
- 1 teaspoon Swanson Organic 100% Certified Organic Ground Cayenne Pepper
- 2 cups hot cooked instant brown rice
Set a large skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the onion flakes, green pepper, celery, garlic powder, thyme, salt and bay leaves. Cook, stirring occasionally, for 3 minutes or until the veggies start to soften. Shift the vegetables to one side of the pan. Add the sausage to the empty side. Cook, stirring occasionally, for about 5 minutes or until the sausage is lightly browned.
Add the beans and broth. Cover and simmer over medium-low heat for about 15 minutes, or until the flavors blend. Remove and discard the bay leaves. Add up to 1 teaspoon of cayenne pepper and mix well. Serve over the rice.
Makes 6 servings. Serving size 1.0 cup.
Nutritional Breakdown (per serving):
Calories 259, Fat 6 grams, Protein 13 grams, Sodium 292 mg, Carbohydrates 38 grams, Fiber 12 grams
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