"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Beans & Rice Recipe

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This recipe for Red Beans & Rice, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Vierling
Added: Thursday, August 14, 2008


Vegetable cooking spray
6 oz. low fat smoked sauage, sliced
1 cup chopped onion
3/4 cup chopped green pepper
1 clove garlic, minced
3 (16 oz.) cans red beans, drained
1 (14 & 1/2 oz.) can no-salt added stewed tomatoes, undrained & chopped
1& 1/2 cup water
1 (6oz.) can no-salt-added tomato paste
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. hot sauce
1 bay leaf
4 cups cooked long-grain rice (cooked wit out salt or fat)
Fresh thyme sprigs (optional)

Coat a Dutch oven with cooking spray.Place over medium-high heat until hot. Add sauage & next 3 ingredients; saute until tender. Add beans & next 7 ingredients; bring to a boil. Cover, reduce heat & simmer 20 minutes or until thoroughly heated. Remove & discard bay leaf. Serve over rice.

Number Of Servings:
Number Of Servings:
serves 8




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