Hearty Red Beans & Rice
Red beans and rice provide the base for flavorful ingredients like smoked sausage, ham and chopped vegetables, in this easy-to-make dish that's ready in an hour.
Ingredients
2 tablespoons canola oil
1 large onion, chopped (about 1 cup)
1 small red or green pepper, chopped (about 1/2 cup)
0.25 cup chopped celery
3 cloves garlic, minced
8 ounces ham, cut into 1/2-inch cubes
3.5 ounces (1/4 of a 14-ounce package) smoked pork sausage, cut into thin slices
1 bay leaf
0.5 teaspoon dried thyme, crushed
1 cup Swanson® Chicken Broth
2 cans (about 15 ounces each ) kidney beans, rinsed and drained
0.125 teaspoon cayenne pepper
0.25 teaspoon ground black pepper
2 cups long grain white rice, prepared according to package directions (about 6 cups)
4 green onion, chopped (about 1/2 cup)
1 dash hot pepper sauce
1 large onion, chopped (about 1 cup)
1 small red or green pepper, chopped (about 1/2 cup)
0.25 cup chopped celery
3 cloves garlic, minced
8 ounces ham, cut into 1/2-inch cubes
3.5 ounces (1/4 of a 14-ounce package) smoked pork sausage, cut into thin slices
1 bay leaf
0.5 teaspoon dried thyme, crushed
1 cup Swanson® Chicken Broth
2 cans (about 15 ounces each ) kidney beans, rinsed and drained
0.125 teaspoon cayenne pepper
0.25 teaspoon ground black pepper
2 cups long grain white rice, prepared according to package directions (about 6 cups)
4 green onion, chopped (about 1/2 cup)
1 dash hot pepper sauce
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, green pepper, celery and garlic and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Stir in the ham, sausage, bay leaf and thyme. Cook for 5 minutes, stirring often.
Stir the broth, beans, cayenne pepper and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the bean mixture is hot and bubbling. Remove and discard the bay leaf.
Spoon the bean mixture over the rice. Top with the green onions and hot sauce.
Stir the broth, beans, cayenne pepper and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the bean mixture is hot and bubbling. Remove and discard the bay leaf.
Spoon the bean mixture over the rice. Top with the green onions and hot sauce.
Hearty Red Beans & Rice
Red beans and rice provide the base for flavorful ingredients like smoked sausage, ham and chopped vegetables, in this easy-to-make dish that's ready in an hour.
Directions
Print
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, green pepper, celery and garlic and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Stir in the ham, sausage, bay leaf and thyme. Cook for 5 minutes, stirring often.Stir the broth, beans, cayenne pepper and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the bean mixture is hot and bubbling. Remove and discard the bay leaf.Spoon the bean mixture over the rice. Top with the green onions and hot sauce.
Ingredients
2 tablespoons canola oil1 large onion, chopped (about 1 cup)1 small red or green pepper, chopped (about 1/2 cup)0.25 cup chopped celery3 cloves garlic, minced8 ounces ham, cut into 1/2-inch cubes3.5 ounces (1/4 of a 14-ounce package) smoked pork sausage, cut into thin slices1 bay leaf0.5 teaspoon dried thyme, crushed1 cup Swanson® Chicken Broth2 cans (about 15 ounces each ) kidney beans, rinsed and drained0.125 teaspoon cayenne pepper0.25 teaspoon ground black pepper2 cups long grain white rice, prepared according to package directions (about 6 cups)4 green onion, chopped (about 1/2 cup)1 dash hot pepper sauce
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