Red Beans and Rice with Kielbasa
Circle B Kitchen
Recipe adapted from Relish.com
This is an amazingly flavorful bean dish that’s a perfect meal for a chilly winter evening. I found that the trick to making this extra flavorful was to give the dish enough time to sit after cooking so that the beans can re-absorb some of the broth and in turn, thicken it up a bit. It’s so good served with rice – any type will do, so use your favorite; we paired it with jasmine rice and it was de-lish. The original recipe called for 1 ½ teaspoons of hot sauce, but I used quite a bit more than that. If you like it spicy, add some crushed red pepper flakes with the onion and celery.
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound turkey kielbasa, cut into ¼-inch thick rounds
1 cup chopped onion
2 celery ribs, chopped
2 cloves garlic, finely chopped
2 cups reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon hot sauce (add more if you want it spicier)
2 teaspoons salt
4 cups hot cooked rice
Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
Heat oil in a Dutch oven or heavy pot over medium-high heat. Add kielbasa and cook until browned on both sides. Remove the Kielbasa, cover and refrigerate. Add onion, celery and garlic to the pan and cook until onion is tender, about 5 minutes. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add hot sauce and salt.
Cook beans, partially covered, until tender, 1 ½ to 2 hours. Add more water if needed. Once the beans are soft, add the kielbasa back into the pot along with the chopped parsley. Heat through and taste for seasoning, adding more hot sauce or salt, if desired.
Simmer for about 20 more minutes, uncovered, and then remove from the heat and let sit (uncovered) for at least ½ hour to let the beans re-absorb the cooking liquid which will thicken the broth and intensify the flavors. If the broth seems too thick, just add a little water or broth. When ready to serve, heat through, but do not boil. Serve over hot rice.