Easy Red Beans and Rice

Holly Clegg
  • Yield: 10 servings


8ounces reduced-fat sausage, sliced into 1/2-inch thick rounds
1-- onion, chopped
1/3cup chopped celery
1teaspoon minced garlic
3-- (16-ounce) cans red kidney beans, rinsed and drained
1/2cup tomato sauce
1 1/2cups fat-free chicken broth
-- Salt and pepper
1/3cup chopped parsley
1/2cup chopped green onions


  1. In large nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat, stirring, until crispy brown. Set aside.
  2. In large nonstick pot coated with nonstick cooking spray, sauté onion, celery and garlic until tender, 5 to 7 minutes.
  3. Add beans, tomato sauce, broth and sausage. Season to taste. Bring to a boil, reduce heat, and cover. Simmer 8 to 10 minutes, until thickened, mashing some of the beans with a fork.
  4. Add parsley and green onions, and continue cooking several more minutes. Makes 5 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 178
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 8mg
  • Sodium 601mg
  • Carbohydrate 27g
  • Fiber 8g
  • Sugars 5g
  • Protein 12g