Quick Red Beans and Rice



Makes about 7 cups (serving size: about 1 cup bean mixture and 1 cup rice)

Recipe from

Southern Living

Nutritional Information

Calories 420
Fat 3.5 g
Satfat 1 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 19.7 g
Carbohydrate 76.3 g
Fiber 13 g
Cholesterol 35 mg
Iron 1.1 mg
Sodium 490 mg
Calcium 65 mg


2 (16-oz.) cans light kidney beans, drained and rinsed
1/2 pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons Creole seasoning
2 cups low-sodium fat-free chicken broth
3 cups uncooked long-grain rice
Garnish: sliced green onions


1. Sauté sausage and next 3 ingredients in a Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes.

2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.

Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

March 2011
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