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Bayou Red Beans and Rice

Yield

8 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Cook's Notes

To Freeze: Spoon bean mixture (without rice) evenly into 4 labeled heavy-duty, zip-top plastic bags. Freeze up to 1 month. To Serve Two: Thaw 1 (2-serving) bag in refrigerator or microwave oven. Place bean mixture in a medium saucepan. Cook over medium heat, stirring frequently, until thoroughly heated. Serve over 1/2-cup portions of rice.

Cooking Light Light Cooking for Two