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
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
How to Make It
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.
While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.
The amount of hot sauce in this recipe scared me, but I followed the directions pretty carefully and it came out quite good -- not too spicy at all. Did use kielbasa instead of andouille, so that tamed it down a bit. Like others, I served it over brown rice. Made the whole recipe for two of us, so am looking forward to leftovers. UPDATE: The leftovers were awful! Does not freeze or reheat at all well. Very disappointed. Be forewarned.
This is a great recipe. I like spicy foods sometimes and this was perfect. Followed directions exactly but used brown rice. For those who want to thicken the liquid instead of mashing the beans, use an immersion blender if you have one.
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