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Andouille and Red Beans with Rice

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Andouille and Red Beans with Rice


1 sachet long-grain rice, cooked in a teabag (3 1/2 ounces)
Cooking Spray
4 ounces andouille sausage, diced
1 cup chopped red bell pepper
1 cup chopped onion
1 ½ to 2 teaspoons Cajun seasoning, without salt
1 teaspoon dried thyme leaves
½ teaspoon hot pepper sauce (such as tabasco)
1 can dark beans (16 oz.), washed and dried
1 can low-sodium, fat-free chicken stock (14 ounces)
¼ cup chopped fresh parsley
½ teaspoon salt

To make

Andouille sausage, richly seasoned with spices and smoke, has long been a favorite ingredient in Cajun recipes. This adds depth of flavor to this simple bean dish.
Cook the rice according to the instructions on the package, without adding salt or fat.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add the sausage; cook for 3 minutes or until lightly browned. Use a slotted spoon to transfer the sausage to a bowl and keep it warm.Add the bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to the pan; simmer for 3 minutes or until the onion is tender. Add the beans and stock to the pan; cook for 8 minutes or until thickened, mashing half of the beans. Add the sausage, parsley and salt to the pan; cook for 1 minute or until fully warmed, stirring occasionally. Serve with rice.
  Views: 35
  Published: 11/20/2023 7:50 PM

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