This recipe is quick to prepare and get on the table. When I first cooked this dish my family loved it so much, they asked for it the next day. It is VERY TASTY, and is one of our favorites.
Andouille and Red Beans with 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.
Yield: 4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)
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Amount per serving
- Calories: 245
- Calories from fat: 21%
- Fat: 5.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.8g
- Protein: 11.7g
- Carbohydrate: 37g
- Fiber: 4.2g
- Cholesterol: 20mg
- Iron: 2.7mg
- Sodium: 900mg
- Calcium: 41mg
- 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
- 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.
Note: While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.
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