Red Beans and Rice
Servings 8 servings
Calories 459kcal
Ingredients
- 1 lb dry small red beans
- 4 slices bacon
- 1 medium onion diced
- 1 medium green bell pepper seeded and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 lb smoked andouille or kielbasa sliced
- 4 cups low sodium chicken broth
- 3 cups water
- 1 Tbps Creole seasoning
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 tsp garlic salt
- cooked rice and hot sauce for serving
Instructions
- In a large bowl or pot cover beans with cold water allowing 4-inch headspace overnight. Just before cooking, drain well.
- To prepare: In a Dutch oven or large heavy bottomed pot, cook the bacon until crisp. Remove with a slotted spoon to paper towels to drain, then crumble. Reserve drippings.
- Add the onion, green pepper and celery to the drippings. Cook over high heat for 2 minutes or until beginning to brown. Add sausage and garlic to the pot. Cook for 1 minute longer.
- Add beans, chicken stock, water, Creole seasoning, bay leaves and thyme. Mix well and bring to a rolling boil. Boil covered for 15 minutes then lower the heat to medium.
- Simmer covered for an additional 1 1/2-2 hours or until beans are tender. Add garlic salt at the end of cooking adjusting to your taste. May add crumbled bacon back to the pot or serve on top.
- Serve over cooked rice topped with sliced green onion and hot sauce. on the side.
Notes
To thicken the broth, remove around 1/2 cup of beans and mash. Add back to the pot and stir.
Nutrition
Serving: 1serving | Calories: 459kcal | Carbohydrates: 41g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 917mg | Potassium: 1142mg | Fiber: 10g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 5mg