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Categories:
kidney beans sausage water vegetable cooking spray onion celery green onions green pepper garlic parsley hot sauce Cajun seasoning oregano pepper Worcestershire sauce salt ground red pepper bay leaves rice oregano
Viewed: 77 - Published at: 2 years agoIngredients
- 1 pound dried kidney beans
- 6 ounces lite smoked sausage, cut into 1/4-inch-thick pieces and halved
- 6 cups water
- Vegetable cooking spray
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 3/4 cup chopped green onions
- 2/3 cup chopped green pepper
- 3 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon plus 1 teaspoon hot sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 2 teaspoons low-sodium Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 2 bay leaves
- 4 cups cooked long-grain rice (cooked without salt or fat)
- Fresh oregano sprigs (optional)
Method
- Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain and rinse beans.
- Combine beans, sausage, and 6 cups water in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; saute 5 minutes or until tender. Add vegetable mixture, hot sauce, and next 7 ingredients to beans, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours or until beans are tender. Remove and discard bay leaves. Serve over 1/2-cup portions of rice. Garnish with oregano sprigs, if desired.
- To Freeze: Spoon bean mixture (without rice) evenly into 4 labeled heavy-duty, zip-top plastic bags. Freeze up to 1 month.
- To Serve Two: Thaw 1 (2-serving) bag in refrigerator or microwave oven. Place bean mixture in a medium saucepan. Cook over medium heat, stirring frequently, until thoroughly heated. Serve over 1/2-cup portions of rice.
