Red Beans and Rice with Greens and Sausage
A classic recipe made in one large pot and simmer with bone broth. A healthier version of a classic comfort food perfect for when you're tring to use pantry and freezer staples.
Servings 16 servings
Calories 240kcal
Equipment
- Stove top
Ingredients
- 2 cups dry red kidney beans found in the bulk aisle
- 2-4 beef soup bones can use bones previously used in other stocks
- 2 cups jasmine white rice
- 1 bunch collard greens
- 1 rib celery
- 1/2 serrano pepper
- 1 handful carrot top greens optional
- 2-3 sprigs cilantro
- 2-3 sprigs parsley
- 12 oz Hot Italian Sausage I used 1 Mulay's package
- 2 green onions
- 1 tbsp real salt
- sriracha for garnsih
Instructions
Soak and Sprout the Red Kidney Beans
- Add red beans to a large bowl and cover with room temperature water. Cover with a dish towel and let sit for 8 hours or overnight.
- Drain beans, recover with the dishcloth, and let sit until they sprout, about 12-18 hours.
Making the Beans and Broth
- Add sprouted beans and soup bones to a pot.
- Cover with cold water to 4-5 inches about the top of the beans. Simmer on low heat for about 1 day
Making the Red Beans and Rice
- Cut off the top half of the green onions, leaving only the white part. Coarsely chop collard greens, celery, carrot tops, onion whites and sausages into bite-size pieces
- Finely dice serrano pepper, parsley, and cilantro
- There should be about2-3 inches of broth in the pot above the beans. If not, add a little more water
- Add above chopped vegetables, sausage, salt, and rice to the pot with the red beans
- Bring to a boil and then cover and turn heat down to medium low and cook for another 45 minutes or until cooked through.
- Serve with sriracha and chopped green onion tops and enjoy! Salt if needed
Video
Notes
- The longer you simmer the beans broth, the more flavor you will get in the final dish.
- Beans absorb a lot of salt, so don't be afraid of adding more than you think you'll need.
- This dish goes really well with sriracha on top so don't add too much heat via peppers at the beginning because you'll add some at the end.
- This recipe makes about 16 servings. Freeze some for later and throw an egg on top for an excellent brunch.
Nutrition
Calories: 240kcal | Carbohydrates: 34g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 600mg | Potassium: 429mg | Fiber: 4g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg