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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. smoked sausage
- 1 onion (chopped)
- 1 green bell pepper (seeded, chopped)
- 1/2 cup chopped celery
- 2 cloves garlic (minced)
- 2 cans kidney beans (15.5 ounces each, rinsed, drained)
- 14 oz. chicken broth
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1 bay leaf
- 3 tsp. hot pepper sauce
- cooked long grain white rice
- 1 chopped parsley (Optional:)
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Directions
- Cut sausage into ½” slices. Heat a 5 to 6-quart pan over medium-high heat for 3 minutes. Add sausage, onion, green pepper, celery and garlic; cook, stirring occasionally, 5-6 minutes or until vegetables are tender.
- Stir in kidney beans, chicken broth, oregano, thyme and bay leaf. Bring to a boil; reduce heat to medium and cook 12-15 minutes or until slightly thickened. Add hot sauce to taste.
- Remove bay leaf and serve over hot cooked rice. Sprinkle with chopped parsley if desired.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat10g50% |
Trans Fat1.5g |
Cholesterol70mg23% |
Sodium1280mg53% |
Potassium840mg24% |
Protein29g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A6% |
Vitamin C180% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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