Friday, November 8, 2013
Andouille and Red Beans with ice
Makes 4 servings Serving size : about 3/4 cup bean mixture and 1/2 cup rice
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 .
1 (3-1/2 ounces) bag boil-in-bag long-grain rice
4 ounces andouille sausage , diced
1 cup chopped onion
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
1 . Cook rice according to 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 ; saute 3 minutes or until onions are tender . Add beans and broth to pan ; cook 10 minutes or until thick , mashing hal the beans . Add sausage , parsley and salt to pan ; cook 1 minute or until thoroughly heated , stirring occasionally . Serve over rice.
While the beans and rice simmer , prepare and bake a cornbread mix for a quick and easy side .