Red Beans and Chicken Andouille
- Number of Servings: 4
Ingredients
1 1/2 tbsp olive oil1 small onion diced2 large celery ribs diced1 green or red bell pepper diced2 large or 15 baby carrots diced4 cloves garlic, rough chopped2 bay leaves (absolutely necessary)1/2 lb red kidney beans (ideally Camellia brand), soaked overnight, rinsed well2 links Applegate Farms chicken andouille
Soak the beans overnight. I know it's hard to remember to do it, but it really makes a difference to use dried beans instead of canned.
Sweat all the aromatics in the olive oil till pretty soft. Add the sausage and the beans and stir, then add 4 cups hot water and the bay leaves, but NO SALT (yet).
Cook till beans are soft, about an hour. Add the salt (ideally Tony Chachere's) and adjust to taste.
Serve with rice, brown or white or bulgur, and plenty of Tabasco!
Number of Servings: 4
Recipe submitted by SparkPeople user STEPHISVENUS.
Sweat all the aromatics in the olive oil till pretty soft. Add the sausage and the beans and stir, then add 4 cups hot water and the bay leaves, but NO SALT (yet).
Cook till beans are soft, about an hour. Add the salt (ideally Tony Chachere's) and adjust to taste.
Serve with rice, brown or white or bulgur, and plenty of Tabasco!
Number of Servings: 4
Recipe submitted by SparkPeople user STEPHISVENUS.
Nutritional Info Amount Per Serving
- Calories: 360.4
- Total Fat: 9.2 g
- Cholesterol: 30.1 mg
- Sodium: 1,338.9 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 19.2 g
- Protein: 21.1 g
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