Anasazi Beans and Rice with Kielbasa
4

Serves 4

Make a classic favorite (red beans and rice) with colorful burgundy-and-white Anasazi beans. Slightly smaller than pinto beans, they cook much faster and soak up the other flavors in this hearty dish.

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    Ingredients: 
    • 2 cups dried Anasazi beans
    • 1 tablespoon extra-virgin olive oil
    • 1 medium yellow onion, chopped
    • 1 green bell pepper, chopped
    • 2 cloves garlic, finely chopped
    • 2 ribs celery, sliced
    • 12 ounces kielbasa sausage, cut into 1/2-inch thick slices
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon fine sea salt
    • 4 cups cooked long-grain rice
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    Method: 

    Rinse and drain beans. Place beans in a large saucepot and cover with 2 inches cold water. Bring to a boil. Reduce heat to low, cover and simmer 1 hour or until tender. Reserve 2 1/2 cups bean cooking water and drain beans. Set aside.

    In a large high-sided skillet, heat oil over medium-high until hot. Add onion, pepper, garlic and celery and cook, stirring frequently, until tender, about 10 minutes. Transfer vegetables to a large bowl. Add kielbasa to skillet and cook, stirring occasionally, until browned on both sides, about 4 to 5 minutes.

    Add vegetables back to skillet and stir in cayenne, oregano, salt, cooked beans, reserved bean water and bring to a boil. Reduce heat to medium and simmer until thick and heated through, about 15 minutes, stirring occasionally. Serve over rice.

    Nutritional Info: 
    Per Serving:620 calories (60 from fat), 6g total fat, 1.5g saturated fat, 30mg cholesterol, 900mg sodium, 103g carbohydrate (12g dietary fiber, 10g sugar), 32g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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