Red Beans with Sausage and Brown Rice (Liz On Food)

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Red Beans with Sausage and Brown Rice

Serves: 10

Preparation Time: 1 hour

5 c water
2.5 c brown rice
1 14 oz. package beef hotlink sausage, sliced
1/2 c diced onion
2 garlic cloves, diced
1 26 oz. can red kidney beans, drained and rinsed

In a large pot, add all ingredients except kidney beans. Bring to a boil, reduce heat and simmer 30 minutes. Add red beans without stirring, continue simmering until rice is tender, about 15 more minutes. Gently fold in beans.

Per-serving Nutritional Profile:
    Calories, 320
    Fat, 12 g
        Saturated Fat, 5 g
    Cholesterol, 30 mg
    Carbs, 41 g
        Dietary Fiber, 6 g
    Protein, 12 g
    Sodium, 620 mg
    Vitamin A, 0% Daily Value
    Vitamin C, 2% Daily Value
    Calcium, 4% Daily Value
    Iron, 10% Daily Value

Posted on February 15, 2009 in Recipes, Vegetables | Permalink

Tags: brown rice, one-dish meal, recipe, red beans

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I'm Liz Marr, registered dietitian nutritionist, mom, author, musician and fiber artist/crafter. Welcome to Liz On Food, my online buffet serving up insight, advice, humor and recipes, exploring food, nutrition, family, politics, history, music, arts and crafts.

I hope you check out my latest writing project, a historic memoir coauthored with my mother: "The Richest Soil Grows the Deepest Roots," intertwines Mom's memories growing up on her family farm in the Missouri River bottoms of Platte County during the Great Depression and World War II with our family saga spanning five generations. Her story gives rich personal insight into the complex intermingling that occurred in Missouri among Southerners who had been traveling west since the founding of Jamestown and mid-nineteenth century immigrants from Germany. Whatever the differences, our ancestors found much in common as hard-working people building a farm community in the fertile Missouri River Bottoms. This insightful book shares rich details about the region's history and its complexities. Meandering, treacherous, and full of sediment, the Big Muddy, as the river is called, has been a central feature of our family for over 200 years. From 18th-century Boonsborough Kentucky, to the California Gold Rush, and the brutal Civil War in Missouri, readers will be enlightened by the rich history and deeply unique experiences shared in this memoir. Available in paperback and e-book via online retailers, including BookBaby and Amazon.

Disclaimer: This blog is designed for educational and entertainment purposes only. You should not rely on this information as a substitute for personal medical attention, diagnosis or hands-on treatment.

Liz On Food

Red Beans with Sausage and Brown Rice

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