Andouille and Red Beans with Rice

Andouille and Red Beans with Rice Recipe
With a generous hit of spice and smoke, andouille sausage has long been a favorite ingredient in Cajun recipes. It adds depth of flavor to this simple bean dish.
4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)

Ingredients

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1 (3 1/2-ounce) bag boil-in-bag long-grain rice
Cooking spray
4 ounces andouille sausage, diced
1 cup chopped red bell pepper
1 cup prechopped onion
1 1/2 to 2 teaspoons salt-free Cajun seasoning
1 teaspoon dried thyme leaves
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 (16-ounce) can dark kidney beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt

Preparation

Cook rice according to the package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.

Created date

February 2006

Nutritional Information

Calories 245
Caloriesfromfat 21 %
Fat 5.6 g
Satfat 2.1 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 11.7 g
Carbohydrate 37 g
Fiber 4.2 g
Cholesterol 20 mg
Iron 2.7 mg
Sodium 900 mg
Calcium 41 mg