Red Beans and Jasmine Rice

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  • 1 lb red kidney beans (any beans)
  • 1 lb turkey sausage or tasso
  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 10 cups of water or chicken stock
  • 4 bay leaves
  • 1 tsp cayenne pepper
  • 2 tbsp parsley
  • Sea salt and black pepper (to taste)
  • 2 cups jasmine rice


Rinse beans and pick out all the bad beans. Put beans in a large pot. Add 10 cups of water or stock and bay leaves, and cook on low heat. In a skillet, heat olive oil over medium heat. Cook tasso or turkey smoke sausage for 5 minutes. Remove from skillet and set aside.

Add onions, garlic, and bell pepper to same skillet and sauté seasonings for 5 minutes or until slightly translucent. Add cooked seasoning, cayenne pepper, black pepper, salt (to taste) to beans. Stir and cover.

Bring to a boil and then reduce heat to medium-low. Simmer for 2-2 1/2 hours. Add parsley and turkey tasso. Continue to simmer for approximately 30 minutes.

Prepare Jasmine rice according to directions. Serve beans over jasmine rice. You can substitute with brown rice or enjoy with no rice at all.

*Substitute Turkey Tasso with turkey ham, turkey sausage, sautéed chicken breasts, cubed, or omit meat.

Nutritional Information per Serving
Calories: 208
Fat: 4 g
Fiber: 10 g
Carbs: 28 g
Protein: 14 g
Sugar: 3 g


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