Photo: Jennifer Causey
Active Time
25 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups)

If you want stick-to-your-ribs fare, this dish is it: The beans and brown rice deliver complex carbohydrates and protein, both of which take longer to digest. We love the smoky heat of andouille sausage, but regular smoked turkey sausage links or hot Italian sausage also work.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot, and garlic; cook 8 minutes.

Step 2

Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar.

Step 3

Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining 1/4 cup parsley.

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