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Cajun Red Beans and Rice Menu

Cajun Red Beans and Rice

Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and sodium are significantly lower, and the taste is terrific.

Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Ingredients

2 tablespoons olive oil
2 (3-ounce) chicken andouille sausage links, chopped
1 (8-ounce) container prechopped onion, bell pepper, and celery mix
1 1/2 teaspoons salt-free Cajun seasoning
3/4 teaspoon salt
1/2 teaspoon dried oregano

2 garlic cloves, minced
1 (15-ounce) can red beans, rinsed and drained
1/4 cup water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
4 cups hot cooked long-grain rice

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Cooking Light JANUARY 2009

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Cajun Red Beans and Rice Menu