Low Sugar Easy Red Beans and Rice
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp vegetable oil
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 bay leaf
- salt and pepper, to taste
For the rice
- 2 cups long-grain white rice
- 4 cups water
- ½ tsp salt
For serving
- 3 green onions, thinly sliced (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the bottom, then stir and cook 1–2 minutes more until browned on the second side. Transfer the sausage to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion, celery, and bell pepper to the same pot and cook, stirring occasionally, for 6–8 minutes until softened and the onion is translucent.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!