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Andouille and Red Beans with Rice

Andouille and Red Beans with Rice
Randy Mayor

4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)

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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Cook's Notes

While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.