Easy Southern Sausage, Beans and Rice
Serves 4
Time 50 min
Traditionally, smoked or fresh southern pork sausage, known as andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chiles in this deceptively simple yet filling meal. Serve alongside a slice of cornbread, if you like.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 pound fresh or smoked andouille pork sausage links
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 (14.5-ounce) can fire roasted diced tomatoes with green chiles
- 1 (15.0-ounce) can pinto beans, undrained
- 1/2 teaspoon fine sea salt
- 4 cups cooked white or brown rice
- 1/4 teaspoon ground black pepper
Method
Heat oil in a large skillet over medium heat.
Add sausage and cover skillet.
Cook, turning sausage occasionally, until browned on all sides, about 10 minutes.
Transfer sausage to a large plate, set aside until cool enough to handle, then cut into 1/2-inch slices.
Add peppers and onions to the hot skillet.
Increase heat to medium high, add thyme and bay leaf and cook, scraping up any browned bits, until vegetables are golden brown and just softened, about 5 minutes.
Add tomatoes with their liquid, then fill the empty can with water and add to the skillet, too.
Stir in beans, salt and pepper, and reserved sausage, reduce heat to medium and simmer until flavors are developed, about 20 minutes.
Serve sausage and beans spooned over rice.
Nutritional Info:
Per serving: 680 calories (280 from fat), 31g total fat, 10g saturated fat, 65mg cholesterol, 1010mg sodium, 79g carbohydrates (8g dietary fiber, 7g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 pound fresh or smoked andouille pork sausage links
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 (14.5-ounce) can fire roasted diced tomatoes with green chiles
- 1 (15.0-ounce) can pinto beans, undrained
- 1/2 teaspoon fine sea salt
- 4 cups cooked white or brown rice
- 1/4 teaspoon ground black pepper