Red Beans and Rice with Smoked Turkey Sausage

Randy Mayor; Jan Gautro

Total cost: $5.38/Cost per serving: $.90. A classic Louisiana way to feed a lot of people for a little money, this dish is as easy on the pocket as the palate.

Yield: 6 servings (serving size: 1 cup bean mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 14%
  • Fat: 6.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.9g
  • Carbohydrate: 67.5g
  • Fiber: 5.6g
  • Cholesterol: 30mg
  • Iron: 11.6mg
  • Sodium: 842mg
  • Calcium: 129mg

Ingredients

  • 2 cups dried small red beans
  • 1 teaspoon olive oil
  • 2 cups chopped onion (about 1 large)
  • 3 garlic cloves, minced
  • 10 cup water
  • 2 tablespoons salt-free Cajun seasoning
  • 3/4 teaspoon kosher salt
  • 2 bay leaves
  • 3/4 pound smoked turkey sausage, thinly sliced
  • 3 cups hot cooked long-grain rice
  • Chopped green onions (optional)

Preparation

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  2. Heat oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 4 minutes. Stir in beans, 10 cups water, and the next 4 ingredients (through sausage); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until bean mixture thickens. Serve over rice. Garnish with green onions, if desired.
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Red Beans and Rice with Smoked Turkey Sausage Recipe at a Glance
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