Print | Search | Send-to-Friend | Health Library Home

Red Beans and Rice With Sausage

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	390
Total Fat	5 g
Saturated Fat	2 g
Sodium	835 mg
Total Carbohydrate	62 g
Dietary Fiber	9.5 g
Protein	20 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Long-grain white rice	½ cup
Cooking spray
Cooked andouille sausage, diced	3 ounces
Red bell pepper, diced	½
White onion, diced	¼
Cajun seasoning	¼-1 teaspoon (depending on taste)
Dried thyme	½ teaspoon
Dark kidney beans, drained and rinsed	½ (16-ounce) can
Parsley, chopped	2 tablespoons

Directions
Cook rice according to package directions, omitting fat and salt.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sausage and cook 3 minutes, until lightly browned. Transfer sausage to a bowl with a slotted spoon.
Add bell pepper, onion, Cajun seasoning, and thyme to pan, and saute 3 minutes, or until onions are tender. Stir in sausage, beans, and parsley, and cook until heated through, about 1 minute.
Stir sausage mixture together with cooked rice and serve.

Exchanges
3 starches; 1.5 high fat meat; 1 starch, 0.5 vegetable

Side Suggestions: Tossed Salad

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.