Sunday, January 18, 2009
Kansa Red Beans and Rice
8 ounces reduced-fat turkey sausage (smoked is best)
1 tablespoon cooking oil
1 1/2 cups chopped onions
1 1/2 cups peppers. green, yellow or red
1 1/2 cups sliced celery
2 teaspoon minced garlic
2 bay leaves
1 1/2 dried thyme
1 (114 ounce) cans red beans, drained and rinsed ( or 8 ounces of dried beans sorted, soaked and cooked per directions, then drained)
1 (14 1/2 ounce) can chicken broth
3-4 dashes Louisiana Hot Sauce
1-2 tablespoons ketchup
ground black pepper
4 cups hot cooked rice
Slice sausage, then cut into quarters. Cook the sausage in a large saucepan with the cooking oil until well-browned for 5 to 8 minutes.
Add all of the vegetables, including garlic and saute until they begin to brown, about 10 minutes.
Stir in the bay leaves and thyme. Cook for 1 to 2 minutes more.
Add beans to pan. Add chicken broth. Bring mixture to a boil, lower heat and simmer, uncovered for about 15 -20 minutes until vegetables are tender and sauce thickens.
Remove the bay leaves. Season to taste with the Louisiana Hot sauce, ketchup and black pepper. Serve over Rice.
Note: Instead of Louisiana hot sauce you can use 3-4 dashes of Tabasco sauce and cayenne pepper to taste.
Posted by Lakenvelder at 1/18/2009 08:18:00 PM