Sunday, January 4, 2015

Red Beans and Rice with Turkey Sausage

I cannot believe that I have not shared this one with you all yet!  This hearty, healthy meal has become a staple on the Saltmarsh menu.  It's so good and so easy and only takes 2 pots.  Check this out:

Red Beans and Rice with Turkey Sausage:

1.  In a medium pot, make about 3 cups of your favorite rice.

I use Minute Brown Rice by bringing 2 and 1/2 cups broth (or water) to a boil and then adding 3 cups rice.  Reduce heat to low, cover and simmer for 5 minutes.  Remove from heat and set aside for now.

2.  In the meanwhile, chop up the following:
  • 1 green pepper
  • 1 red, yellow or orange pepper
  • 2 small-medium sized onions
  • 2-3 cloves garlic, minced (add this a few minutes into the saute-ing)
3.  Add 2 T extra-virgin olive oil to a large pot and saute your chopped vegetables until they just start to soften.

4.   Add 1 pound of turkey sausage (chopped up into bite-sized pieces) and brown (about 7-8 minutes), stirring frequently.

5.  Add the following right into the pot:
  • 2 cans of kidney beans (drained and rinsed)
  • 1 can (14.5 ounces) of diced tomatoes with the juice
  • 1/2 cup chicken broth
  • 1 bay leaf
Let simmer uncovered for about 20 minutes.  Season to taste with ground black pepper and hot sauce.

6.  Mix in the prepared rice and stir.

This fantastic meal is so handy to have in your fridge.  It's perfect any time, but particularly after long runs or hard workouts when you body is craving carbs and protein.

Thanks to Nick Symmonds via The Runner's World Cookbook --you know it's one of my favorites.


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