Quick Red Beans and Rice

Yield: Makes about 7 cups (serving size: about 1 cup bean mixture and 1 cup rice)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 3.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 19.7g
  • Carbohydrate: 76.3g
  • Fiber: 13g
  • Cholesterol: 35mg
  • Iron: 1.1mg
  • Sodium: 490mg
  • Calcium: 65mg


  • 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. 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. 2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
  3. Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
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