Red Beans and Rice with Smoked Sausage
This is a recipe from Cooking Light. The first time I made this, I had a little stomach thing going on, so I didn’t eat but a bowl of it, but let me tell you… you know Popeye’s red beans and rice? And how I’m sure they’re full of gross and disgusting and fattening things? These taste like them, and they’re not at all fattening and gross. Also, smoked turkey sausage is el-cheapo ($2 for 2 links, at my grocery store) so this is quite economical as well. Dried beans round it out at about a dollar a bag… This recipe makes a ton of food, and it all disappeared quite quickly last time. (Probably even more now because I’m actually going to be eating it.) The cook time is long, but the prep is fast and the ingredients are simple and few.
Ingredients:
- 2 c. dried red beans (kidney)
- 1 tsp. olive oil
- 2 c. chopped onion
- 3 garlic cloves, minced
- 10 c. water
- 2 Tbs Cajun seasoning (salt free, preferably)
- 2 bay leaves
- 3/4 lb. smoked turkey sausage, thinly sliced
- 3 c. cooked rice
Wash and sort beans. Cover with water to 2″ above beans. Let stand 8 hours. Drain beans. Heat oil in a pot (you’ll need a big one) over medium high heat. Add onion and garlic, saute for 4 minutes. Add everything else except for rice, bring to a boil. Reduce heat and simmer 1 1/2 hours or until thickened and beans are cooked through. Season to taste with salt. Serve over rice.