You are here: Home » Recipes » Red Beans and Rice with Kielbasa Red Beans and Rice with Kielbasa Kitchen Tested Yield 8 servings Prep 15 mins Cook 105 mins Turkey sausage updates a traditional New Orleans recipe. Mark Boughton Photography / stylinh by Teresa Blackburn PrintEmail Ingredients 1 pound dried red kidney beans1 tablespoon olive oil1 pound turkey kielbasa, cut into ¼-inch thick rounds1 cup chopped onion2 celery ribs, chopped2 cloves garlic, finely chopped2 cups reduced-sodium chicken broth2 tablespoons chopped fresh parsley1 1/2 teaspoons hot sauce3/4 teaspoon salt4 cups hot cooked white rice Instructions Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, hot sauce and salt. Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice.