Andouille and Red Beans with Rice |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
With a generous hit of spice and smoke, andouille sausage has long been a favorite ingredient in Cajun recipes. It adds depth of flavor to this simple bean dish. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
cooking spray |
4 ounces andouille sausage, diced |
1 cup chopped red bell pepper |
1 cup prechopped onion |
1 1/2 to 2 teaspoons salt-free cajun seasoning |
1 teaspoon dried thyme leaves |
1/2 teaspoon hot pepper sauce (such as tabasco) |
1 (16-ounce) can dark kidney beans, rinsed and drained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
Directions:
1. Cook rice according to the package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.
3. Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.
|
|