= 120
What's this?

Red Beans and Rice

Servings = 8 | Serving size =about 1 1/2 cups beans with 2/3 cup rice

This recipe can be multiplied by 2.

This recipe can be multiplied by 2, but you'll need a big pot. This recipe is better as leftovers. Best to make it on Sunday for Monday and later in the week.

Serve with Herbed Zucchini or Collard Greens or Candied Carrots

1 lb dried dark kidney beans
4 quarts water
1 tsp canola or grapeseed oil
1 large onion (diced)
6 cloves garlic (minced)
1 large green bell pepper (diced)
4 ribs celery (diced)
1 14 ounce package Healthy Choice or Healthy Ones Smoked Sausage (cut into 1/2 inch discs)
8 cups water
1 tsp dried thyme leaves
3 tsp Prudhomme Magic Salt Free or Salt Free Tony Chachere’s Creole Seasoning
1 tsp salt
fresh ground black pepper (to taste)
1/2 tsp Tabasco sauce
6 cups water
2 cups brown rice

Place the beans in a large bowl and cover with 3 quarts water. Soak overnight rinsing away the soaking water.

*** For a quick way of preparing the dried beans place the beans in a large stock pot and cover with 4 quarts water. Bring the water to a boil and then reduce the heat and cook on low-medium heat for about an hour while you are dicing the vegetables. ***

Place the oil in a large stock pot over medium heat. Add the diced onions and garlic. Cook for about five minutes. Stir frequently. Add the celery and green pepper and cook, stirring frequently, for about 5 minutes.

Add the smoked sausage and cook for about five minutes, stirring frequently.

Drain the beans and add them to the pot and then add the water, thyme leaves, Creole Seasoning, pepper and Tabasco sauce. Stir and reduce the heat to medium-low. Cook for about 2 hours, stirring occasionally.

When the beans are done, place the 6 cups water in a medium sauce pan over high heat. When the water is boiling, add the rice, stir once, and reduce the heat to medium-low. Cook until all the water is gone. Stir the rice once to fluff it and then serve the red beans over the rice in 8 equal portions.

Nutrition Facts

Serving size: 1 1/2 cups beans, 2/3 cup rice | Servings 8

Calories 438 | Calories from Fat 33

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 10 mg (3 %) | Sodium 443 mg (18 %)

Total Carbohydrates 81g (27%) | Sugars 4g

Dietary Fiber 18g (70%) | Protein 22g

Vitamin A 8% | Vitamin C 43 % | Calcium 12% | Iron 38%

Vitamin K 26 mcg  | Potassium  1194 mg | Magnesium  163 mg

 


Register for the Dr. Gourmet Newsletter

New recipes, what to eat (and what not to eat), Health and Nutrition Bites and more. Sign up now!