Red Beans and Rice

If you want stick-to-your-ribs fare, this dish is it: The beans and brown rice deliver complex carbohydrates and protein, both of which take longer to digest. We love the smoky heat of andouille sausage, but regular smoked turkey sausage links or hot Italian sausage also work.


By Robin Bashinsky

This Story Originally Appeared On cookinglight.com

Source: https://www.myrecipes.com/syndication/red-beans-rice-6



Ingredients


  • 8 ounces andouille chicken sausage links, halved lengthwise and sliced

  • 2 cups chopped yellow onion

  • 1 ½ cups chopped celery

  • 1 ½ cups chopped green bell pepper

  • 1 cup sliced carrot

  • 10 garlic cloves, chopped

  • 3 cups cooked red kidney beans, rinsed, drained, and divided (see Master Dried Beans)

  • ¾ cup unsalted chicken stock

  • .38 teaspoon ground red pepper

  • ½ cup chopped fresh flat-leaf parsley, divided

  • 2 tablespoons red wine vinegar

  • 3 cups hot cooked brown rice


Instructions:



    1. Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot, and garlic; cook 8 minutes.


    1. Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar.


    1. Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining 1/4 cup parsley.