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Aunt's Red Beans & Rice

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Submitted by thekingchef

Classic Southern red beans and rice simmered low and slow with smoked beef sausage, garlic, and bell pepper. A stick-to-your-ribs one-pot meal ready to ladle over fluffy rice.

YIELD

4 servings

PREP

15 min

COOK

90 min

READY

105 min

Down in Louisiana, Monday means red beans and rice. No debate.

Dried red kidney beans simmer for over an hour with smoked beef sausage, garlic, onion, and green bell pepper until the beans turn creamy and the broth thickens into a rich, smoky gravy.

No fancy technique required. Just wash the beans, toss everything in the pot, and let time do the heavy lifting.

Ladle it over a mound of steaming white rice and you’ve got a meal that costs next to nothing but eats like a million bucks.

Kitchen Tips

  • Don’t skip the simmer time; the beans need a full 90 minutes to get properly creamy
  • Mash a few beans against the side of the pot to thicken the broth naturally
  • Add a splash of hot sauce at the table for extra Louisiana heat

Ingredients

1 453.6
POUND G RED KIDNEY BEANS
red, dried
1 1
PACKAGE PACKAGE SAUSAGE
beef smoked, cut into bite size pieces *
1 1
CLOVE CLOVE GARLIC
1 1
MEDIUM MEDIUM ONION
½ 0.5
EACH EACH GREEN BELL PEPPER
2 30
TABLESPOONS ML VEGETABLE OIL
1
X SALT
to taste *
1
X RICE
cooked, to taste *

Directions

Wash and pick over beans.

Cover with water. Add remaining ingredients and simmer for 1 to 1½ hours; add water as needed until beans are tender and soup is thick.

Serve over cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 336 20% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 340mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 1% Vitamin C 26%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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