Red Beans and Rice with Kielbasa

Mark Boughton
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 105 mins


1pound dried red kidney beans
1tablespoon olive oil
1pound turkey kielbasa, cut into ¼-inch thick rounds
1cup chopped onion
2-- celery ribs, chopped
2cloves garlic, finely chopped
2cups reduced-sodium chicken broth
2tablespoons chopped fresh parsley
1 1/2teaspoons hot sauce
3/4teaspoon salt
4cups hot cooked white rice


  1. Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
  2. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned 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 inches. Add parsley, hot sauce and salt.
  3. Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice.

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 4g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 40mg
  • Sodium 960mg
  • Potassium 910mg
  • Carbohydrate 62g
  • Fiber 9g
  • Sugars 2g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 30%