Louisiana Style Red Beans

Louisiana Style Red Beans

This dish -- give or take a few low-fat tweaks -- is true to the original stove-top version, and also works in a slow cooker if you have one. Remember that Red Beans and Rice is the perfect entrée for a busy day! With its healthy substitutions for rice and sausage, you don’t have to feel guilty!

Ingredients: 
1 (12-ounce) package dried red kidney beans
3 large yellow onions, peeled and finely diced, about 4 ½ cups
1 ½ cups chopped fresh parsley
2 bunches green onions, thinly sliced, about 2 cups
8 large garlic cloves, peeled and minced, about 3 tablespoons
1 cup marinara sauce
4 to 6 drops (or more) hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
1 smoked ham hock (optional)
1 pound smoked turkey sausage, diced
Salt and freshly ground pepper
Steamed Brown Rice
Instructions: 
  • Place the beans into the bottom of a large sauce pan.  Pour 3 quarts of water over the beans.  Cover the pot with a lid and bring to a boil.  Reduce the heat and simmer on low for 45 minutes.
  • Stir in the onions, parsley, green onions, garlic, marinara sauce, hot pepper sauce, Worcestershire sauce, oregano and thyme.  Bury the ham hocks into the bottom of the beans.  Cover the pot with a lid and bring the beans to a boil. Reduce the heat and simmer on low for 1 hour.
  • Add the sausage and simmer for another 45 minutes.  Remove the pan from the heat and uncover.  Remove the ham hock and allow the beans and sausage to cool completely.
  • Serve with cooked brown rice and a garnish of fresh parsley.
  • Prep Time: 
    15 minutes
    Cook Time: 
    2+ hours
    Servings: 
    12
    Calories: 
    355
    Filed Under: 
    healthy recipes
    lunch
    meat
    Side Dish
    brown rice
    Red Beans
    turkey sausage