Southwestern Red Beans and Rice with Andouille Sausage

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

6

  cups

  water

1

  pound

  red beans -- soaked

3

  ounces

  ham -- diced or a ham hock

1

  medium

  sweet onion -- diced fine

1

  pound

  Cajun style Andouille sausage -- sliced

1

  tablespoon

  olive oil -- oil

1

  large

  sweet red pepper -- seeded and diced

1

  large

  clove garlic -- minced

4 1/2

  ounces

  green chilies diced -- drained

1

  tablespoon

  Cajun spice mix - homemade -- see recipe

1

  tablespoon

  low sodium Worcestershire sauce

1

  large

  bay leaf

2

  medium

  Roma tomatoes -- seeded and diced

8

  ounces

  no salt added tomato sauce

1

  teaspoon

  salt

6

  ounces

  no salt added tomato paste

4

  cups

  rice -- cooked


Cover beans by one inch of water. Add ham to the beans. Let come to a boil and let boil for 1 minute. Remove from heat and cover and let sit for one hour. Drain.

Heat oil in large Dutch oven. Add onion and sausage and cook until sausage is cooked through and onion start to brown.

Add clove of garlic and Cajun spice mix and cook for 30 seconds or until fragrant.

Add red pepper, green chilies, and Roma tomatoes. Cook for one minute.

Add beans, water, bay leaf, salt, tomato paste, and tomato sauce bring to a boil. Reduce heat and let simmer for three to four hours.

Add rice and cook for 30 minutes.

You can serve with a sprinkling of cilantro or green onions if you wish.

Makes 8 servings.


Per Serving:
804 Calories; 21g Fat (23.8% calories from fat); 30g Protein; 123g Carbohydrate; 19g Dietary Fiber; 41mg Cholesterol; 1077mg Sodium. Exchanges: 7 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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