Red Beans and Rice with Andouille Sausage
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Ingredients
- 400 g andouille sausage
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 800 g tinned red kidney beans
- 400 ml chicken stock
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 300 g long-grain white rice
- 3 spring onions
Nutrition (per serving)
- Calories
- 818 kcal
- Protein
- 37.1 g
- Carbohydrate
- 96.9 g
- of which sugars
- 7.1 g
- Fat
- 28.2 g
- of which saturates
- 9.5 g
- Fibre
- 15.8 g
- Salt
- 4.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the andouille sausage and fry in a large pot over a medium-high heat for 5 minutes until browned, then lift out.
- 2
Add the onion, green pepper and celery stalks to the pot and cook for 7-8 minutes until softened.
- 3
Add the garlic cloves, cajun seasoning and dried thyme and cook for 1 minute, then return the sausage to the pot.
- 4
Pour in the tinned red kidney beans with their liquid and the chicken stock, add the bay leaves, and simmer for 20-25 minutes, mashing a few beans against the side of the pot to thicken the sauce.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions, then drain.
- 6
Remove the bay leaves, spoon the beans and sausage over the rice, and scatter with the spring onions.
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