Stovetop Red Beans and Rice

2
Debby DeRousse

By
@gma07

Another recipe from Southern Living magazine.this is a low-fat spin on Louisiana favorite. I served hot sauce on the side and cornbread. A side of greens would be good with this too.

Rating:
★★★★★ 2 votes
Comments:
Serves:
10 cups
Prep:
15 Min
Cook:
2 Hr 45 Min

Ingredients

1 lb
dried red kidney beans
1/2 lb
andouille smoked chicken sausage, thinly sliced
3
celery ribs,chopped
1
green bell pepper, chopped
1
medium onion, chopped
3 clove
garlic,minced
1 Tbsp
creole seasoning
3 c
uncooked long-grain rice
garnish:sliced green onions

Step-By-Step

1Place beans in a dutch oven;add water 2 inches above beans. Bring to a boil. boil 1 minute;cover,remove from heat, and soak 1 hour.Drain
2Saute sausage and next three ingredients in dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic;saute 1 minute. Add beans,Creole seasoning and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish,if desired.

About Stovetop Red Beans and Rice

Course/Dish: Rice Sides