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Quick Red Beans And Rice

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Ingredients
  Cooked pinto beans/Canned red kidney beans 2 Cup (32 tbs)
  Water 4 Cup (64 tbs), divided
  Chopped onion 1 Cup (16 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), peeled and minced
  Dried oregano 3⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground black pepper 1 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Bay leaf 1
  Cooked italian sausage 1⁄2 Pound, drained and chopped
  Hot pepper sauce 1⁄2 Teaspoon
  Rice 2 Cup (32 tbs), uncooked
Directions

Place beans, 2 cups water, onion, bell pepper and garlic in a large saucepot or Dutch oven; bring to a boil.
Reduce heat to medium.
Cook, uncovered, stirring occasionally, for 30 minutes.
Add oregano, thyme, black pepper, red pepper, bay leaf, sausage and remaining 2 cups water.
Cook 30 minutes.
Remove and discard bay leaf.
Add hot pepper sauce.
Stir in rice.
Cook 30 minutes, or until rice is tender.
Garnish with parsley, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bean
Interest: 
Gourmet

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4.225
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2734 Calories from Fat 647

% Daily Value*

Total Fat 72 g110.2%

Saturated Fat 25.3 g126.6%

Trans Fat 0 g

Cholesterol 179.1 mg59.7%

Sodium 2282.9 mg95.1%

Total Carbohydrates 423 g140.9%

Dietary Fiber 45.1 g180.2%

Sugars 15.1 g

Protein 98 g196.4%

Vitamin A 37.2% Vitamin C 222%

Calcium 47.5% Iron 115.4%

*Based on a 2000 Calorie diet

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Quick Red Beans And Rice Recipe