Red Beans and Rice

1  tablespoon		Olive Oil
3  tablespoons		Organic Onion Flakes
1/2  cup		chopped green bell pepper
1/2  cup		chopped celery
1  tablespoon		teaspoonGarlic Powder
1  teaspoon		Thyme Leaves
1/4  teaspoon		Crystal Salt
2  teaspoons		Bay Leaves
4  ounces		pre-cooked turkey sausage links, sliced
3  cups		Dark Red Kidney Beans
1/2  cup		chicken broth
1  teaspoon		Cayenne Pepper
2  cups		hot cooked instant brown rice

Tip: For nutritional information on all the ingredients in Red Beans and Rice just click on each ingredient name. Then adjust the serving size for any Red Beans and Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Set a large skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the onion flakes, green pepper, celery, garlic powder, thyme, salt and bay leaves. Cook, stirring occasionally, for 3 minutes or until the veggies start to soften. Shift the vegetables to one side of the pan. Add the sausage to the empty side. Cook, stirring occasionally, for about 5 minutes or until the sausage is lightly browned.

Add the beans and broth. Cover and simmer over medium-low heat for about 15 minutes, or until the flavors blend. Remove and discard the bay leaves. Add up to 1 teaspoon of cayenne pepper and mix well. Serve over the rice.

Makes 6 servings. Serving size 1 cup.