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Red Beans and Sausage Recipe


Red beans and kielbasa sausage over warm rice (brown or white) is a quick fix for lunch or dinner. If serving for dinner add a green salad with sliced carrots and tomatoes. Corn muffins are good with this, as is corn bread.

INGREDIENTS

2 16-ounce cans Goya brand red kidney beans or Goya pink beans
1/4 link kielbasa, sliced into 1/4 to 1/2 inch thin rounds
1 Clove garlic, sliced thin
1 medium Spanish or white onion, chopped
1/2 medium sweet red pepper, seeded and cubed
1/2 medium sweet green pepper, seeded and cubed
1 teaspoon cumin
5 or 6 dashes of Franks brand hot pepper sauce or Tabasco sauce
Cooked rice prepared according to directions for 6 servings
Small amount of cooking oil or use cooking spray, original with no flavoring.

DIRECTIONS

Cook rice. After cooking, keep warm and covered until ready for use.

Saute sliced garlic in a large pot, remove garlic slices just before they turn brown. Add chopped onions, cook onions over low heat until limp.

Mince a few slices of the cooked garlic and return to the pot with the onions. Add the cubed red and green peppers to pot and stir mixture, cook until peppers have softened. Next, add the sliced kielbasa, cook until the sausage starts to produce a bit of liquid from meat, stir and cover. Turn heat off, but leave pot on burner.

Drain and rinse the canned beans well before adding to mixture. After adding beans to pot, stir to blend, continue cooking over low to medium heat. Allow to simmer and stir gently until over low heat until mixture is heated thoroughly. Since the beans are already done this should take no longer than 5 minutes or so. If you are going to add red pepper sauce, add it now and stir once more to blend, stir gently so you do not crush the beans. Serve beans hot over rice. This is also good with quinoa served as a side dish. Quinoa has a wonderful nutty taste and can be cooked with water or another liquid such as chicken, beef or vegetable stock.

Makes about 6 servings.

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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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