Louisiana Red Beans and Rice
“Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table.” —Julia Bushree, Georgetown, Texas
Louisiana Red Beans and Rice
Louisiana Red Beans and Rice
| Servings | Prep Time | Cook Time |
| 8 | 20minutes | 3hours |
| Servings | Prep Time |
| 8 | 20minutes |
| Cook Time |
| 3hours |
Ingredients
- 4 cans kidney beans 16 ounces each, rinsed and drained
- 1 can diced tomatoes 14-1/2 ounces, undrained
- 14 oz smoked turkey sausage sliced
- 3 celery ribs chopped
- 1 large onion chopped
- 1 cup chicken broth
- 1 medium green pepper chopped
- 1 small sweet red pepper chopped
- 6 garlic cloves minced
- 1 bay leaf
- 1/2 tsp crushed red pepper flakes
- 2 green onions chopped
- hot cooked rice
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Ingredients
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Instructions
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours.
- Stir before serving. Remove bay leaf. Serve with green onions and rice.
- Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Recipe Notes
Nutrition Facts
1 cup (calculated without rice): 291 calories, 3g fat (1g saturated fat), 32mg cholesterol, 1070mg sodium, 44g carbohydrate (8g sugars, 13g fibre), 24g protein.
