Appetizers / Soups / Salads

Red Beans and Chicken Andouille takes several minutes to prepare.

Red Beans and Chicken Andouille takes several minutes to cook.

Red Beans and Chicken Andouille makes 4 servings.

The ingredients for Red Beans and Chicken Andouille are:

1 1/2 tbsp olive oil
1 small onion diced
2 large celery ribs diced
1 green or red bell pepper diced
2 large or 15 baby carrots diced
4 cloves garlic, rough chopped
2 bay leaves (absolutely necessary)
1/2 lb red kidney beans (ideally Camellia brand), soaked overnight, rinsed well
2 links Applegate Farms chicken andouille

Here is how you make Red Beans and Chicken Andouille:

Soak the beans overnight. I know it's hard to remember to do it, but it really makes a difference to use dried beans instead of canned. Sweat all the aromatics in the olive oil till pretty soft. Add the sausage and the beans and stir, then add 4 cups hot water and the bay leaves, but NO SALT (yet). Cook till beans are soft, about an hour. Add the salt (ideally Tony Chachere's) and adjust to taste. Serve with rice, brown or white or bulgur, and plenty of Tabasco! Number of Servings: 4Recipe submitted by SparkPeople user STEPHISVENUS.

The nutritional information for Red Beans and Chicken Andouille is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 360.4

• Total Fat: 9.2 g
• Cholesterol: 30.1 mg
• Sodium: 1,338.9 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 19.2 g
• Protein: 21.1 g

The dietary needs meet for Red Beans and Chicken Andouille is Low Fat