Yield: 9 servings
2 cups dark red kidney beans
3 cups reduced-sodium chicken or vegetable broth
2 cups vegetable juice cocktail
2 cups diced lean smoked sausage or kielbasa
1 cup chopped yellow onion
1 cup chopped celery
1 tablespoon ground paprika
1 tablespoon crushed garlic
1 1/2 teaspoons dried thyme
1/4 teaspoon ground black pepper
1.
Rinse the beans and place in a 4-quart pot. Cover the beans with
several inches of water and discard any that float to the top. Soak the
beans for at least 4 hours or overnight. (If soaking longer than 4
hours, place the pot in the refrigerator.) Drain off and discard the
soaking water.
2. Return the beans to the pot, add the remaining
ingredients, and bring to a boil. Reduce the heat to low; cover and
simmer for about 2 hours, or until the beans are soft and the liquid is
thick. Add a little water during cooking if needed. Serve hot.
Nutritional Facts (per 1-cup serving)
Calories: 187
Carbohydrates: 31 g
Fiber: 8.4 g
Fat: 1.5 g
Sat. Fat: 0.4 g
Cholesterol: 11 mg
Protein: 13 g
Sodium: 536 mg
Calcium: 56 mg
GI rating: low
Diabetic exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat
Slow cooker method:
Place all of the ingredients in a 3 1/2-quart slow cooker. Cook for 10
hours at low, or 5 hours at high setting, until the beans are soft and
the liquid is thick. Do not lift the lid or stir during cooking.
Pressure cooker method:
Place all of the ingredients in a 6-quart or larger pressure cooker.
Add 2 tablespoons olive or canola oil (to prevent foaming). Follow
manufacturers directions for locking the pressure cooker and cook for
30 minutes at high pressure or until the beans are soft and the liquid
is thick.
