Bayou Red Beans and Rice

Oxmoor House

8 servings.


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1 pound dried kidney beans
6 ounces lite smoked sausage, cut into 1/4-inch-thick pieces and halved
6 cups water
Vegetable cooking spray
1 1/2 cups chopped onion
1 1/2 cups chopped celery
3/4 cup chopped green onions
2/3 cup chopped green pepper
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon plus 1 teaspoon hot sauce
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1 teaspoon pepper
2 teaspoons low-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground red pepper
2 bay leaves
4 cups cooked long-grain rice (cooked without salt or fat)
Fresh oregano sprigs (optional)


Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain and rinse beans.

Combine beans, sausage, and 6 cups water in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; saute 5 minutes or until tender. Add vegetable mixture, hot sauce, and next 7 ingredients to beans, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours or until beans are tender. Remove and discard bay leaves. Serve over 1/2-cup portions of rice. Garnish with oregano sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 368
Caloriesfromfat 10 %
Fat 3.9 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.3 g
Carbohydrate 64.8 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 546 mg
Calcium 0.0 mg