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.