Red Beans and Rice

Red Beans and Rice

This recipe was given to me by my ex-husband Bruce. He is always trying new recipes. This one was a keeper.``
~ Deirdre A. Golden


1 pound dried red or pinto beans
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
2 tablespoons minced garlic
1 package (13 ounces) turkey sausage cut into ¼ inch slices
1 tablespoon paprika
1 tablespoon dried thyme leaves
½ teaspoon cayenne pepper
½ teaspoon black pepper
2 bay leaves
2 quarts chicken stock
Cooked brown or white rice


Soak dried beans according package directions. Drain beans; set aside.

Place vegetable oil in large pot; heat pot over medium-high heat. Add onion, and bell pepper. Cook, stirring frequently, until pepper is tender about 6 to 8 minutes. Add garlic and sausage. Cook 2 minutes, stirring constantly. Stir in drained beans, paprika, thyme, cayenne pepper, black pepper and bay leaves. Stir in chicken stock. Cook until boiling; reduce heat to a simmer. Cover and simmer 1 hour and 30 minutes, stirring every 30 minutes. Uncover, increase heat slightly, cook 30 to 40 minutes until beans are tender and liquid slightly thickened. Remove bay leaves before serving. Serve with cooked brown or white rice

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