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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
25 mins
total:
35 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

382 calories; fat 8g; saturated fat 2g; protein 19g; carbohydrates 58g; fiber 11g; sodium 436mg; sugars 6g.
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