Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Red Beans and Brown Rice

November 18th, 2008 · No Comments

Red Beans with Brown Rice
Another new twist on an old favorite around our house this version of Red Beans and Rice uses brown rice for a high fiber kick and in place of the traditional smoked sausage I used turkey sausage diced and whole pieces of organic chicken sausage. Both the brown rice and the sausage replacements make this dish higher in fiber and lower in saturated fat, and these two factors that do not compromise flavor, but enhance a well balanced meal. Served with fresh cornbread muffins and some creamed spinach on the side, this meal was a hit with our guests on Saturday evening dinner this past weekend.

1 Lb Red Kidney Beans, sorted, rinsed, soaked overnight
½ Tbsp Olive oil
2 Cups Onions, diced medium
2 Cups Celery, diced medium
2 Cups Bell Pepper, diced medium
½ Lb. Turkey Sausage, diced medium
9 Oz Chicken sausage links cut into half lengths
1 Tbsp Garlic, minced
1 Tbsp Ea Fresh Oregano, Thyme, Rosemary, chopped
5 Cups Chicken stock
1 Tbsp Worcestershire sauce
½ Tbsp Hot Sauce (Crystal)
1 Each Bay leaf
To Taste Salt and white pepper
Preparation Steps
1. Sort, rinse and soak beans overnight then drain in colander.
2. In stock pot heat olive oil and then sauté the onions, celery and bell pepper until soft.
3. Add the turkey sausage and brown well then add the garlic and fresh herbs and stir well. Allow to sauté for a few minutes.
4. Add the chicken stock Worcestershire sauce, hot sauce, and bay leaf and bring to boil, then reduce heat to a simmer and cover. Allow to simmer for 3 hours, stirring every 30 to 45 minutes.
5. Add the cut chicken sausage about 20 minutes before serving and allow them to cook through.
6. Prepare some brown rice in another stock pot and serve 1 cup of cooked beans over 1 cup of cooked rice.
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Tags: Cajun · Creole · Entrees · Heritage · Recipes