Red Beans and Rice

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Prep Time 15 minutes Cook Time 20 minutes

Historically, red beans and rice were served on Mondays, the traditional household wash day. While women tended to the laundry, the dish could slowly cook on the stove. Our family's version, which uses canned beans, doesn't require a day of cooking, but it's so good my sons could eat it every week. They love its mild spices and slightly creamy consistency.

What you'll need

  • 3 (15 1/2-ounce) cans small red beans (we used Goya brand), rinsed and drained (you can also substitute kidney beans)
  • 6 cups hot cooked rice, white or brown
  • 1 (16-ounce) can reduced-sodium chicken broth
  • 1 pound reduced-fat smoked sausage, sliced into bite-size pieces
  • 1 large onion, diced
  • 1 small green bell pepper, diced
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme leaves
  • 4 to 6 drops hot sauce (we used Tabasco brand)
  • bay leaf
Notes:

Serves 6

How to make it

  1. In a large pot, warm the oil over medium-high heat. Add the onion, bell pepper, and garlic and sauté until they are soft and tender, about 8 minutes.

  2. Stir in the broth, bay leaf, thyme, hot sauce, and beans and bring the mixture to a boil. Leaving the pot on the stove, partially mash the bean mixture with a potato masher or the back of a wooden spoon, leaving most of the beans whole.

    Stir in the sausage, then cover the pot and reduce the heat to medium-low.

  3. Simmer the mixture, covered, for 10 minutes, then uncovered for another 10 minutes, stirring occasionally. Remove the bay leaf, and serve the beans over hot rice.

Nutritional Information

Per serving (1/6 of recipe) Calories 545, Total Fat 16 g (25%), Saturated Fat 5 g (25%), Cholesterol 49 mg (16%), Sodium 1,244 mg (52%), Total Carbohydrate 72 g (24%), Fiber 9 g (35%), Sugars 5 g, Protein 27 g (54%), Vitamin C (42%), Iron (20%)

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