Submission by: Annette and Jeff Walsh
SERVES: Approximately 8
Prep
30 minsCook
30 minsReady In
30 minsLevel
EasyRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 1 ½ c. Jack Rabbit Red Beans | |
| 3 c. chicken stock | |
| 1 onion, minced | |
| 1 large garlic clove, minced | |
| 2-3 celery stalks, minced | |
| 1 T. cumin | |
| 1 tsp. Salt | |
| ½ c. cilantro, leaves only, minced | |
| 2 T. vegetable or canola oil | |
| 4 turkey sausages, sliced | |
| 8 oz. basmati rice, cooked according to package directions |
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| 1. | To prepare beans: Presoak and cook as directed. Drain and set aside. |
| 2. | To prepare: Combine reserved beans, chicken stock, onion, garlic, celery, cumin, salt, and cilantro. Bring to a boil. Lower the heat and simmer. |
| 3. | In a separate pan, heat canola oil. Remove casing and crumble turkey sausage in pan. Brown. |
| 4. | Add the sausage to the beans and simmer for one hour. |
| 5. | Serve over basmati or white rice. Enjoy! |
