Red Beans & Rice with Kielbasa

Name: Red Beans & Rice with Kielbasa
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb dried red kidney beans; 1 tbsp olive oil; 1 lb kielbasa cut into rounds; 1 cup chopped onion; 2 chopped celery ribs; 2 chopped garlic cloves; 2 cup chicken broth; 2 tbsp chopped fresh parsley; 3/4 tsp salt; 1 1/2 tsp hot sauce; 4 cup hot cooked rice

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.

Roxy Donat @cook_3320414

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Ingredients

45 mins

8 servings

1 lbdried red kidney beans
1 tbspolive oil
1 lbkielbasa cut into rounds
1 cupchopped onion
2chopped celery ribs
2chopped garlic cloves
2 cupchicken broth
2 tbspchopped fresh parsley
3/4 tspsalt
1 1/2 tsphot sauce
4 cuphot cooked rice

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Steps

45 mins

1

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

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