This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Servings = 8 | Serving size =about 1 1/2 cups beans with 2/3 cup rice
Cooking Time = 120 Minutes
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 Sauteed Spinach or Minted Peas or Herbed Zucchini or Maple Sweetened Collard Greens or Cole Slaw or Candied Carrots or Healthy Caesar Salad or Minted Carrots or Minted Carrots - Low Sodium Version
|1 lb||dried dark kidney beans|
|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)|
|1 tsp||dried thyme leaves|
|3 tsp||Prudhomme Magic Salt Free or Salt Free Tony Chachere’s Creole Seasoning|
|fresh ground black pepper (to taste)|
|1/2 tsp||Tabasco sauce|
|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.
Serving size = 1 1/2 cups beans, 2/3 cup rice
Servings = 8
Amount Per Serving
|Calories 438||Calories from Fat 33|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 81g||27%|
|Dietary Fiber 18g||70%|
|Vitamin A 8%||Vitamin C 43%|
|Calcium 12%||Iron 38%|
|Vitamin K 26 mcg||Potassium 1194 mg|
|Magnesium 163 mg|