 Louisiana Red Beans & Rice
Makes 6 servings
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Image © Publications International, Ltd.
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Louisiana Red Beans & Rice
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Ingredients
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1/2
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pound smoked sausage (such as kielbasa, chorizo or andouille), cut into thin slices
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3
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cups cut-up vegetables (onion, bell pepper and celery)
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2
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cloves garlic, minced or 1/2 teaspoon garlic powder
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3
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cans (15 to 19 ounces each) red kidney beans, undrained
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1/4
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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teaspoon dried thyme leaves
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2
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bay leaves
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Hot cooked rice
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Prep Time
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10 minutes
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Cook Time
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20 minutes
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1. Cook sausage in large nonstick skillet over medium-high heat 5 minutes or until browned. Add onion, bell pepper, celery and garlic. Cook and stir 3 minutes or until vegetables are crisp-tender.
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2. Stir in beans, Frank's RedHot Sauce and herbs. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 10 minutes or until flavors are blended, stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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