Easy Red Beans and Rice
Holly Clegg
- Yield: 10 servings
Ingredients
- 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
Instructions
- In large nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat, stirring, until crispy brown. Set aside.
- In large nonstick pot coated with nonstick cooking spray, sauté onion, celery and garlic until tender, 5 to 7 minutes.
- 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.
- 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
