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.
\r\n\r\nAdd 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.
\r\n\r\nBring 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.
\r\n\r\nPrepare Jasmine rice according to directions. Serve beans over jasmine rice. You can substitute with brown rice or enjoy with no rice at all.
\r\n\r\n*Substitute Turkey Tasso with turkey ham, turkey sausage, sautéed chicken breasts, cubed, or omit meat.
\r\n\r\nNutritional Information per Serving \r\nCalories: 208 \r\nFat: 4 g \r\nFiber: 10 g \r\nCarbs: 28 g \r\nProtein: 14 g \r\nSugar: 3 g \r\n
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