Monday-Night Red Beans and Rice

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
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1 tablespoon olive oil

1/2 pound turkey andouille or other smoked turkey sausage, coarsely chopped

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

1 clove garlic, finely chopped

Two 15 1/2-ounce cans red kidney beans, drained and rinsed

1/2 cup low-sodium chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1 bay leaf

Freshly ground black pepper, to taste

3 cups cooked white rice

Chopped scallions, for serving


  1. In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes. 
  2. Serve the beans over the rice and top with the scallions. 

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