Yield: 8

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This is an easy red beans and rice recipe that is a delicious take on a Louisiana classic. It can be prepared and cooked in 40 minutes! You can use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Notes: As a stand alone meal it would be nice. As a side dish it had too much meat and was really coarse. Probably be better with minced sausage, onion and pepper.

• 2cups water
• 1cup uncooked rice
• 1(14 oz) package Andouille sausage or turkey kielbasa, cut diagonally into ¼ inch slices (half as much and minced)
• 1onion, chopped (minced)
• 1green bell pepper, chopped (minced)
• 1clove chopped garlic
• 2(15 oz) cans canned kidney beans, drained
• 1(15 oz) can whole peeled tomatoes, chopped
• ½tsp dried oregano
• ½tsp pepper
• salt to taste

Gather the ingredients.

Prepare the rice:

Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Make the red bean mixture:

Meanwhile, cook sausage in a large skillet over low heat for 5 minutes.

Stir in onion, green pepper, and garlic, sauté until tender.

Add in beans and tomatoes with juice. Season with oregano, pepper, and salt.

Simmer uncovered for 20 minutes. Serve over rice.