Louisiana Red Beans

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Photo: Randy Mayor; Styling: Claire Spollen 
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Serves 4 (serving size: about 3/4 cup)
Katherine Cobbs
November 2014
RECIPE BY Cooking Light

Straight from Louisiana, this Cajun classic is a perfect compliment to serve over top a bowl of white rice.

Ingredients

  • 1 ounce diced andouille sausage
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1 teaspoon salt-free Creole seasoning
  • 1 bay leaf
  • 1 thyme sprig
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans unsalted drained red kidney beans
  • 1 cup unsalted chicken stock
  • 1 tablespoon chopped parsley

Nutritional Information

  • Calories 120
  • Fat 1.3g
  • Satfat 0.5g
  • Sodium 207mg

How to Make It

Sauté sausage in a skillet over medium heat 2 minutes. Add celery, onion, bell pepper, Creole seasoning, bay leaf, thyme sprig, and minced garlic; sauté 5 minutes. Add beans and chicken stock. Bring to a boil; simmer 5 minutes. Stir in parsley.

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