Red Beans and Rice
This Deep South favorite is served at most restaurants on Mondays in Louisiana. Try my easy home version using canned beans. Serve over rice with hot cornbread.
Red Beans & Rice
In large nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat, stirring, until crispy brown. Set aside.
In large nonstick pot coated with nonstick cooking spray, sauté onion, celery, and garlic until tender, about 5–7 minutes.
Add beans, tomato sauce, broth, and sausage. Season to taste. Bring to a boil, re- duce heat, and cover. Simmer for about 8–10 minutes, or until thickened, mashing some of the beans with a fork.
Add parsley and green onions and continue cooking several more minutes.
Nutritional Information per serving:
Calories 178, Calories from fat 8%, Fat 2 g, Saturated Fat 0 g, Cholesterol 8 mg, Sodium 601 mg, Carbohydrate 27 g, Dietary Fiber 8 g, Sugars 5 g, Protein 12 g, Diabetic Exchanges: 2 starch | 1 very lean meat