Makes 6 servings
Ingredients
2 tbsp (30 mL) canola oil, to divide
6 oz. (170 g) smoked turkey sausage, thinly sliced
1½ cups (375 mL) diced onions
4 medium garlic cloves, minced
2 cans (15 oz./443 mL each) no-salt-added red kidney beans, rinsed and drained
1 tsp (5 mL) dried thyme leaves
2 dried bay leaves
1 tbsp (15 mL) Louisiana hot sauce
¼ tsp (1 mL) salt
3 cups (750 mL) hot cooked brown rice
Instructions
1. In a large saucepan or Dutch oven, heat 1 tbsp (15 mL) canola oil over medium-high heat. Sauté sausage 2-3 minutes or until richly browned on edges, stirring frequently. Set aside on separate plate. Reduce heat to medium. Add onions and cook 4 minutes or until beginning to lightly brown, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly.
2. Add beans, thyme and bay leaves. Stir in cooked sausage, hot sauce, salt and remaining 1 tbsp (15 mL) canola oil. Heat until cooked through. Serve over rice.
Notes
Serving Size
⅔ cup (150 mL) bean mixture and ½ cup (125 mL) rice per serving.
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2015 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar.
http://www.diabetes.ca/diabetes-and-you/recipes/red-beans-and-rice