Red beans and rice - receta - TA: recipe

Hispanic Times Magazine, May-June, 1997

Makes 6 main dish servings.

8 ounces reduced-fat smoked turkey sausage, sliced

1 1/2 cups chopped onions

1 1/2 cups chopped green peppers

1 1/2 cups sliced celery

1/2 cup sliced green oniions and tops

1/2 to 1 jalapeno chili

2 teaspoons minced garlic

2 bay leaves

1 1/2 teaspoons dried thyme leaves

1 teaspoon dried oregano leaves

1 teaspoon dried marjoram leaves

2 cans (15 ounces each) any red-colored beans, drained and rinsed 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth

3 to 4 dashes red pepper sauce

Salt

Cayenne and black pepper

4 cups cooked rice, warm

Cook sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeno chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer.

Add beans to saucepan; mash about 1/4 the beans with potato masher of meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper.

Serve bean mixture over rice in shallow bowls.

* Bean suggestions: red, kidney and pink

Nutritional Information Per Serving: Calories 375, Carbohydrate 69 g, Protein 24 g, Folate 35 mcg, Dietary Fiber 11 g, Fat 1 g, % of Calories from Fat 9, Sodium 730 mg and Cholesterol 24 mg.