Red Beans and Rice with Turkey Sausage

This is a favorite summertime recipe since it doesn’t require turning on the oven, but really it’s good all through the fall and winter too. It’s also cooked in a single pot, which make clean up simpler and it’s easy to stick any leftovers in the fridge to re-warm later. You can spice this up with hot sauce or red pepper depending on who is eating it. I usually make it mild enough for our children, and add heat to individual bowls. Tastes fantastic with cheese and corn bread.

Red Beans and Rice with Turkey Sausage

1 pound small red beans, dry
1.5 tablespoons olive oil
1 package smoked turkey sausage, sliced into rounded halves
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
2 bay leafs
4 cups low-sodium chicken broth
2.5 cups water
1 tablespoon McCormicks Cajun seasoning
1 14 oz can, diced tomatoes
1 8 oz can, tomato sauce
1 pound package of brown rice
salt and pepper to taste

The night before, rinse dry beans until the water runs clear. Place in dutch oven, cover with water plus two inches. Bring to a boil, remove from heat and allow to sit over night.

The next day, drain the beans. In the same dutch oven, heat the olive oil. Add sausage, onion, green pepper and garlic and sauté until onion is brown, about 15 minutes. Add Cajun seasoning during last minute of sautéing. Mix in chicken broth, 2.5 cups of water, bay leafs, and beans. Cover and simmer for 45 minutes.

Add diced tomatoes, tomato sauce and brown rice. Cover and simmer for another 45 minutes until rice is cooked through. You may need to add a little more water. The rice should adsorb most of the liquid; the consistency should be a thick juice but not soupy. Remove from heat. You can eat it now, but ideally it should have an hour to sit and adsorb the spices before re-warming to serve.

Top with cheese and serve with hot corn bread.

Serves: 6-8 adults


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