Advertisement
The Food Channel on Facebook
Beyond The Plate Series
Top 10 back to food trends for 2010
 
Share This Share This Printer Friendly Version

Red Beans and Rice

Posted by Editor at The Food Channel®

Red Beans and Rice
  • Prep Time:8 min
  • Cook Time:20 min
  • Serves:6
 
Tagged:
Rred Beans and Rice, onion, green pepper, Celery, garlic, Cooked Sausage, Kidney Beans, diced tomatoes, Cumin, tomato paste, hot sauce, rice, Corn Bread, dinner, Traditional, quick and easy,

A traditional favorite. Serve on rice with cornbread.

Recipe Courtesy of The Vegetable with More.™

Nutritional Information

Amount Per Serving: Calories: 831, Total Fat: 29.4g, Cholesterol: 68mg, Sodium: 1975mg, Total Carbs: 105.1g, Dietary Fiber: 18.3g, Protein: 32.7g

 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 14 ounces fully cooked sausage (such as andouille), cut into 1/2 inch slices
  • 3 (16 ounce) cans BUSH'S® BEST Kidney Beans, with liquid
  • 2 (16 ounce) cans diced tomatoes with basil
  • 1 1/2 teaspoons cumin
  • 1 (6 ounce) can tomato paste
  • Hot sauce
  • 4 cups fully cooked rice, kept warm
  • Corn bread

Preparation

  • 1
    Heat oil in large soup pot over medium heat.
  • 2
    Add onion, pepper and celery and saute for 5 minutes.
  • 3
    Add remaining ingredients, except rice and cornbread, cover and simmer for 10-15 minutes.
  • 4
    Add hot sauce, to taste. Serve on rice with cornbread.

Additional Info

 
 
Comments
We'd love to hear from you.