Stovetop Red Beans and Rice

Prep /Total: 2 Hours, 45 Minutes
Makes about 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)
Here's a low-fat version of the Louisiana favorite with all the classic, cue-the-trombones flavor you'd expect in this hearty dish.

1 .................pound dried red kidney beans
1/2 ..............pound andouille smoked chicken sausage, thinly sliced 3 .................celery ribs, chopped 
1 .................green bell pepper, chopped 
1 .................medium onion, chopped 
3 .................garlic cloves, minced 
1 .................tablespoon Creole seasoning
3................. cups uncooked long-grain rice
**Garnish: sliced green onions**

1.           Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
2.          Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
3.          Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
TIP:
I used Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

Try These Twists!
Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step 1.
Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.

Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice.
Makes: about 7 cups.

Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice.
 Makes: about 10 cups.
Heart healthy