Cajun Red Beans and Brown Rice with Andouille

Ingredients

• 1 pound dried red kidney beans
• 1 tablespoon olive oil
• 6 ounces andouille sausage, sliced
• 1 cup chopped green bell pepper
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon ground red pepper
• 6 cups water
• 4 cups unsalted chicken stock
• 1 teaspoon kosher salt
• 1 bay leaf
• 1 cup uncooked long-grain brown rice
• 1/4 cup chopped fresh flat-leaf parsley
• Parsley leaves (optional)
• Hot sauce (optional)

• calories 357
• fat 5.7 g
• satfat 1.5 g
• monofat 1.5 g
• polyfat 0.7 g
• protein 22 g
• carbohydrate 57 g
• fiber 16 g
• cholesterol 13 mg
• iron 6 mg
• sodium 484 mg
• calcium 107 mg
• sugars 4 g
• Est. Added Sugars 0 g

How to Make It

1. Rinse beans, and place in a bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.
2. Heat oil in a Dutch oven over medium-high. Add andouille; cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan. Add bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to pan; cook, stirring occasionally, until softened and browned, about 7 minutes. Add beans, 6 cups water, stock, salt, and bay leaf; bring to a boil. Reduce heat to medium, and simmer, uncovered, until beans are mostly tender, about 1 1/2 hours.
   
3. Stir in andouille and rice; cover and cook 1 hour or until rice is tender. Remove from heat; discard bay leaf. Stir in chopped parsley. Top with parsley leaves and serve with hot sauce, if desired.