Spice up your summer with this Cajun classic
Hearty and flavorful, red beans and rice are welcome on our table any time of the year. Try this lightened version of one of our favorite Southern staples.
Vegetable cooking spray
½ cup chopped onion
½ cup chopped celery
½ cup green bell pepper
2 cloves garlic, minced
2 15-ounce cans dark red kidney beans, drained
½ pound fully cooked low-fat turkey sausage, cut into ¼-inch slices
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
¼ teaspoon ground red pepper
¼ teaspoon hot pepper sauce
3 cups hot cooked rice
Hot pepper sauce (optional)
1. Coat Dutch oven with cooking spray and place over medium-high heat until hot. Add onion, celery, green pepper, and garlic. Cook, stirring often, 3 minutes or until onions are transparent.
2. Add beans, sausage, tomato sauce, Worcestershire sauce, ground red pepper, and pepper sauce to Dutch oven. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. If mixture seems dry, add a small amount of water to prevent sticking.
3. Spoon bean mixture over rice in individual serving bowls. Serve with hot pepper sauce, if desired (and if you’re like us Southerners, it’s usually desired).