Cut sausage and dump it, Water and Chicken & Beef Bullion into a big stock pot.
Drain beans and add them.
Put garlic through a garlic press (or dice finely) and add to pot.
Cut celery in medium sized peieces and add. Do the same with the Onion.
Cook rice according to directions (I swear by using a rice maker, as 3-4 cups of rice will be done in 20-30 min. and should be ready at the same time as the "soup")
Simmer for appx. 30 min. or until celery is el dente.
To serve: Place a ladle of rice in the bottom of a bowl and pour a ladle or 2 of the "soup" over the top and serve.
Serving: Put a large scoop of rice in a bowl and ladle red bean sauce over the top.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 115 (79%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 27.7mg||9 %|
|Sodium 379.5mg||13 %|
|Potassium 242.8mg||6 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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