"Cajun" Beans and Sausage
- Number of Servings: 5
Ingredients
1 tbsp Olive Oil 4 Chicken andouille style sausage (I used Gilberts)1 Med onion, chopped3 cloves of garlic, chopped5 celery stalks- cleans and chopped2 large peppers (red or green), seeded and chopped2 cans of beans, cleaned and drained (I used 1 can kidney, 1 can black)1 tbsp cayenne1 tbsp cajun blend
Add oil to dutch oven and heat until shimmering on med. Add whole sausage links and brown, occasionally shifting sides, until browned all over. Remove and slice into coins, leave oil in the pan.
Add onion and season with S&P and a bit of the spices. When softened, add garlic, saute for a minute, until fragrant and not burned. Add veggies and the rest of the spices, stir and saute for a few minutes. Add beans, sausage slices and 1/2c water (or stock, or beer). Stir, bring to a simmer. Reduce heat to low, partially cover and cook for 20 minutes.
Serve on its own, over rice or with cornbread.
Serving Size: Makes 5 2c servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUUKWORM14.
Add onion and season with S&P and a bit of the spices. When softened, add garlic, saute for a minute, until fragrant and not burned. Add veggies and the rest of the spices, stir and saute for a few minutes. Add beans, sausage slices and 1/2c water (or stock, or beer). Stir, bring to a simmer. Reduce heat to low, partially cover and cook for 20 minutes.
Serve on its own, over rice or with cornbread.
Serving Size: Makes 5 2c servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 312.6
- Total Fat: 8.2 g
- Cholesterol: 37.5 mg
- Sodium: 1,174.8 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 13.3 g
- Protein: 22.2 g
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