Bayou Red Beans and Rice
|Dried kidney beans||1 Pound|
|Low fat smoked sausage||6 Ounce, halved lengthwise and sliced|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Sliced green onions||1 Cup (16 tbs), divided|
|Chopped green bell pepper||2⁄3 Cup (10.67 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Cajun seasoning||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Hot sauce||4 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Hot cooked long grain rice||4 Cup (64 tbs) (Cooked Without Salt Or Fat)|
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain beans.
2. Combine beans, 6 cups water, and sausage in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, celery, 3/4 cup green onions, and next 3 ingredients; saute 5 minutes or until tender. Add onion mixture, Cajun seasoning, and next 7 ingredients to beans; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 5 minutes or until beans are tender. Discard bay leaves. Serve with rice; sprinkle with remaining green onions. Garnish with oregano sprigs, if desired.