Easy Red Beans and Rice

  • Yield: 10 servings


8ounces reduced-fat sausage, sliced into 1/2-inch thick rounds
1 onion, chopped
1/3cup chopped celery
1teaspoon minced garlic
3 (16-ounce) cans red kidney beans, rinsed and drained
1/2cup tomato sauce
1 1/2cups fat-free chicken broth
Salt and pepper
1/3cup chopped parsley
1/2cup chopped green onions


  1. Cook sausage in a large nonstick skillet over medium heat until cooked through and crispy, brown.
  2. Saute onion, celery and garlic for 5-7 minutes in a large nonstick pot.
  3. Toss in beans, tomato sauce, broth and sausage along with salt and pepper to taste. Boil mixture then reduce, cover and simmer 8 to 10 minutes. Mixture should thicken and beans should easily mash with a fork.
  4. Toss in green onions and parsley and cook a few extra minutes.


Nutritional Info *per serving

  • Calories 178
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 8mg
  • Sodium 601mg
  • Carbohydrate 27g
  • Fiber 8g
  • Sugars 5g
  • Protein 12g