Stovetop Red Beans And Rice

• 1 pound dried red kidney beans
• 1/2 pound andouille smoked chicken sausage, thinly sliced
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning
• 3 cups uncooked long-grain rice
• Garnish: sliced green onions

1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
2. Saute sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; saute 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
4. Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
5. Try These Twists!
6. Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Saute chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.
7. Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1g (sat .03g, mono 2g, poly 3g); Protein 4g; Carb 9g; Fiber 6g; Chol 0mg; Iron 2mg; Sodium 377mg; Calc 81mg.
8. Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.
9. Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 5g (sat 1g, mono 2g, poly 2g); Protein 7g; Carb 3g; Fiber 13g; Chol 35mg; Iron 1mg; Sodium 490mg; Calc 65mg.
10. Slow-cooker Red Beans and Rice: Omit Steps 1 and Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.
11. Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 3g (sat 8g, mono 2g, poly 3g); Protein 9g; Carb 4g; Fiber 3g; Chol 24mg; Iron 6mg; Sodium 319mg; Calc 99mg.

beans, chicken sausage, celery, green bell pepper, onion, garlic, creole seasoning, longgrain rice

Taken from www.myrecipes.com/recipe/stovetop-red-beans-rice (may not work)