Red Beans and Rice with Squash

This hearty rice dish makes a delicious and comforting fall dinner.

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4.0 by 8 people

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  • Makes: 5 servings
  • Serving Size: 1 cup beans and squash + 1/3 cup brown rice
  • Prep: 25 mins
  • Cook: 15 mins

Red Beans and Rice with Squash

Directions

  1. In a large nonstick skillet cook sausage in hot oil over medium heat until lightly browned, stirring occasionally. Add beans, squash, sweet pepper, broth, celery, onion, the water, tomato paste, bay leaf, thyme, and allspice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more or until mixture is slightly thickened. Remove and discard bay leaf. Serve bean mixture over rice.
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Nutrition Facts (Red Beans and Rice with Squash)

  • Per serving:
  • 271 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 35 mg chol.,
  • 583 mg sodium,
  • 40 g carb.,
  • 8 g fiber,
  • 7 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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8 Ratings

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