‘Great Sauces Transform Good Food into Gourmet’
Red kidney beans shaped like oval beads and bobbles one might string into a necklace atop nutty brown rice. Diced red pepper and sliced scallions accent the rustic red bean color. Sautéed onion, peppers and spices lightly simmered in chicken stock with sliced sausage are perfect for a quick and easy school night supper. This meal works great on a night when family members are going in different directions with sliding schedules. Keep the rice warm in the pot. Once the dish is simmered, it can be warmed and spooned on a bed of rice.
1 of 3 part series ”Bean Counter”. Part 2 Navy Beans and Bacon and Part 3 Black Bean Salmon. More about beans.
Recipe: Red Bean Bobbles on Rice
Active Time: 25 Minutes | Total Time: 25 Minutes | Yield: 4 Servings
1 Tbsp olive oil
1/2 lb low fat andouille, turkey or chicken sausage, sliced
1 medium onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 clove garlic, minced
2 15-oz cans red kidney beans, drained and rinsed
1 cup chicken broth
1/2 tsp cumin
1/2 tsp dried thyme
1 bay leaf
freshly ground black pepper
3 cups steamed brown rice
onions, diagonally sliced
Special Equipment – large skillet
1 Heat olive oil on medium high heat in a large skillet. Add sausage, onions, red peppers, green peppers and garlic. Sauté until vegetables are softened, about 5-6 minutes.
2 Add beans, chicken broth, cumin, thyme and bay leaf. Bring to boil then reduce heat and simmer for 8-10 minutes to meld flavors. Season with salt and black pepper to taste. Serve over a bed of rice garnished with green onion.
Using a low fat sausage reduces the calories without sacrificing taste.
This is a fast and easy dish that can be made on a school night. It’s warms nicely in a microwave for lunch.
Inspiration – Food Network Magazine
Cook with Sauces
Red Bean Bobbles on Rice
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: March 16, 2014