Description
If you’re searching for a dish that embodies warmth and togetherness, this Juneteenth Red Beans and Rice recipe is a must-try! Rich in flavor and steeped in tradition, this hearty meal combines tender red beans with savory turkey sausage and a medley of aromatic vegetables. Perfect for family gatherings or cozy dinners, it’s a dish that fills your home with delightful aromas and brings everyone to the table. Easy to prepare and adaptable to your taste preferences, it’s sure to become a staple in your kitchen.
Ingredients
Scale
- 1 cup dried red beans (or 2 cans, drained)
- 1 cup turkey sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 1 tsp cayenne pepper (adjust to taste)
- Cooked rice for serving
Instructions
- Soak the dried red beans overnight or use canned beans (drained and rinsed).
- In a large pot over medium heat, sauté onion, bell pepper, celery, and garlic in oil for about 5 minutes.
- Add sliced turkey sausage and cook until slightly browned.
- Incorporate soaked or canned beans along with vegetable broth, bay leaves, salt, pepper, and cayenne. Bring to a boil.
- Reduce heat to low; cover and simmer for about an hour (20 minutes if using canned beans) until creamy.
- Serve over cooked rice and garnish with fresh parsley or green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 45mg