Print Options:

Red Beans and Rice 

Makes 8 servings ½ pound fully-cooked smoked sausage, cut into ¼-inch slices 1 medium onion, chopped 1 medium green bell pepper, diced 2 cloves garlic, minced 2 (15-ounce) cans small red beans,* drained and rinsed (3 cups cooked small red beans) 1 (15-ounce) can tomato sauce ½ teaspoon Cajun or Creole seasoning ½ teaspoon ground black pepper ¼ teaspoon ground red pepper or hot pepper sauce (optional) 4 cups hot cooked brown or white rice Directions
  1. Spray large saucepan or Dutch oven with non-stick cooking spray. Sauté sliced sausage until lightly browned. Add onion, pepper and garlic; cook, stirring occasionally, until tender.
  2. Add tomato sauce, beans, Cajun seasoning, black pepper and ground red pepper, if desired. Simmer 15 to 20 minutes or until beans are tender. Serve with rice.
*Pink beans, pinto beans, or kidney beans may be substituted. Each serving provides 250 calories, 12 grams protein, 2 grams fat, 46 grams carbohydrate, 9 grams dietary fiber, 10 milligrams cholesterol and 450 milligrams sodium. Resources: Visit USA Rice Federation www.usarice.com/consumer Visit U.S. Dry Bean Council www.beansforhealth.com USA Rice Federation 4 cups cooked brown or white rice 1 (15-ounce) can black beans, drained and rinsed (1½ cups cooked black beans) 1 small red bell pepper, diced 1/3 cup sliced green onions 2 tablespoons chopped cilantro or parsley 2 tablespoons Lime wedges (optional)  
  1. In large bowl, combine dressing, cumin, salt and pep- per; mix well. Stir in rice, black beans, red pepper, green onions and cilantro; mix well. If desired, serve with lime wedges.
Each serving provides 180 calories, 4 grams protein, 6 grams fat, 29 grams carbohydrate, 4 grams dietary fiber, 0 milligrams choles- terol and 170 milligrams sodium.  
Courses
Read it online: https://echohill.spectrumitlimited.com/recipe/red-beans-and-rice/