Red Beans & Rice with Kielbasa

Roxy Donat
Roxy Donat @cook_3320414
Monterey, CA

Using turkey kielbasa instead of beef reduces the amount of fat in this traditional Louisiana-style dish. If you're pressed for time, yoy can use 2 (15 oz.) cans of red kidney beans (rinsed and drained) in this recipe instead of dried. Reduce the cooking time for beans by 15 min.

Red Beans & Rice with Kielbasa

Using turkey kielbasa instead of beef reduces the amount of fat in this traditional Louisiana-style dish. If you're pressed for time, yoy can use 2 (15 oz.) cans of red kidney beans (rinsed and drained) in this recipe instead of dried. Reduce the cooking time for beans by 15 min.

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Ingredients

45 mins
8 servings
  1. 1 lbdried red kidney beans
  2. 1 tbspolive oil
  3. 1 lbkielbasa cut into rounds
  4. 1 cupchopped onion
  5. 2chopped celery ribs
  6. 2chopped garlic cloves
  7. 2 cupchicken broth
  8. 2 tbspchopped fresh parsley
  9. 3/4 tspsalt
  10. 1 1/2 tsphot sauce
  11. 4 cuphot cooked rice

Cooking Instructions

45 mins
  1. 1

    Rinse beans. Place beans in lg. bowl or Dutch oven. Cover with water by several inches and soak overnight.

  2. 2

    Heat oil in a Dutch oven over med-high heat. Add kielbasa and brown on both sides. Add onion, celery, and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 in. Add parsley, salt and hot sauce.

  3. 3

    Simmer beans until tender 1 1/2-1 3/4 hrs. Add more water if needed. Serve over jot rice.

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Roxy Donat
Roxy Donat @cook_3320414
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Monterey, CA
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