Red Beans and Rice
Yields 6 servings
Serving size 2/3 cup 9150mL) bean mixture and ½ cup (125mL) rice per serving
2 Tbsp (30mL) canola oil, divided
6 oz (170g) smoked turkey sausage, thinly sliced
1 ½ cups (375mL) diced onions
4 medium garlic cloves, minced
2 cans (15oz/ 443mL each) no-salt-added red kidney beans, rinsed and drained
1 tsp (5mL) dried thyme leaves
2 dried bay leaves
1Tbsp (15mL) Louisiana hot sauce
¼ tsp (1mL) salt
3 cups (750mL) hot cooked brown rice
In a large saucepan or Dutch oven, heat 1 Tbsp canola oil over medium-high heat. Sauté sausage 2-3 minutes or until richly browned on edges, stirring frequently. Set aside on separate plate. Reduce heat to medium. Add onions and cook 4 minutes or until beginning to lightly brown. Stir in garlic and cook 15 seconds, stirring constantly.
Add beans, thyme and bay leaves. Stir in cooked sausages, hot sauce, salt and remaining 1 Tbsp canola oil. Heat until cooked through. Serve over cooked rice.
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