This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper. If you want a stick-to-your-ribs affair, this dish is it: The beans and brown rice are both complex carbohydrates, meaning they take longer to digest. We love the smoky heat of andouille sausage, but regular smoked turkey sausage or hot Italian sausage would also work. You could also omit the sausage and switch the chicken stock to vegetable stock for a vegetarian meal.
8 ounces andouille chicken sausage links, halved lengthwise and sliced
Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot, and garlic; cook 8 minutes.
Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar.
Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining 1/4 cup parsley.
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