Red Beans and Rice



8 servings (serving size: about 1 cup bean mixture and 1/2 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 310
Caloriesfromfat 0.0 %
Fat 1.2 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.9 g
Carbohydrate 59.2 g
Fiber 5.7 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 448 mg
Calcium 0.0 mg


Cooking spray
6 ounces low-fat smoked sausage, thinly sliced
1 cup chopped onion
3/4 cup chopped green bell pepper
1 garlic clove, minced
3 (16-ounce) cans red beans, drained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 1/2 cups water
1 (6-ounce) can no-salt-added tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon hot sauce
1 bay leaf
4 cups cooked long-grain rice


Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add sausage and next 3 ingredients; sauté until tender.

Add beans and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until thoroughly heated. Remove and discard bay leaf. To serve, spoon bean mixture evenly over rice.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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