Friday, August 12, 2016

Louisiana Red Beans

Serves 4 (serving size: about 3/4 cup)

Straight from Louisiana, this Cajun classic is a perfect compliment to serve over top a bowl of white rice.

1              ounce diced andouille sausage
1/2           cup sliced celery
1/4           cup diced onion
1/4           cup diced bell pepper
1              teaspoon salt-free Creole seasoning
1              bay leaf
1              thyme sprig
2              garlic cloves, minced
2              (15-ounce) cans unsalted drained red kidney beans
1              cup unsalted chicken stock
1              tablespoon chopped parsley

Sauté sausage in a skillet over medium heat 2 minutes. Add celery, onion, bell pepper, Creole seasoning, bay leaf, thyme sprig, and minced garlic; sauté 5 minutes. Add beans and chicken stock. Bring to a boil; simmer 5 minutes. Stir in parsley.
Heart healthy


  1. Me gustan los porotos rojos y el color de su jugo una deliacia,abrazos

  2. Thanks Rosita ,
    They are deliciously good , some use left over roast beef ,


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