Red beans with andouille sausage

Fourth and the last of the series, the final inexpensive recipe from our chefs and food magazine editors.

Hooray!

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Red beans with andouille sausage

Start to finish: 1 hour 20 minutes (20 minutes active)

Servings: 4

Ingredients:

• 1 teaspoon vegetable or canola oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, finely chopped
• 1-pound bag dried, small red beans, soaked overnight and drained
• 4 1/2 cups water
• 1 pound andouille sausage
• Coarse salt and ground pepper

Direction:

1. In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Saute until softened, 3 to 5 minutes. Add the beans and water, then bring to a boil. Reduce to a simmer, partially cover, and cook until the beans are tender, 1 to 1 1/2 hours, adding more water if necessary.
2. When the beans are nearly done, heat a grill or grill pan to medium. Cook the sausage until they have prominent grill marks and are heated through, about 4 minutes per side.
3. Season the beans with salt and pepper, then spoon them into 4 serving bowls. Top each serving with a sausage.

Nutrition information per serving (values are rounded to the nearest whole number): 666 calories; 192 calories from fat; 21 g fat (9 g saturated; 0 g trans fats); 63 mg cholesterol; 72 g carbohydrate; 46 g protein; 29 g fiber; 1,146 mg sodium.


(Recipe adapted from the November 2009 issue of Everyday Food magazine)

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Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

 

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