Easy Southern Sausage, Beans, and Rice

Easy Southern Sausage, Beans, and Rice

Serves 4

Traditionally, smoked or fresh southern pork sausage, known as Andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chiles in this deceptively simple yet filling meal.
Nutrition

Per serving (about 19oz/542g-wt.): 680 calories (280 from fat), 31g total fat, 10g saturated fat, 65mg cholesterol, 1010mg sodium, 79g total carbohydrate (8g dietary fiber, 7g sugar), 22g protein
Ingredients

1 tablespoon olive oil
3/4 pound fresh or smoked andouille pork sausage links
1 medium green bell pepper, cored, seeded, and chopped
1 medium yellow onion, chopped
1 teaspoon dried thyme
1 dried bay leaf
1 (14.5-ounce) can fire roasted diced tomatoes with green chiles
1 (15-ounce) can pinto beans, undrained
Salt and pepper to taste
4 cups cooked white or brown rice
Directions

Heat oil in a large skillet over medium heat. Add sausage and cover skillet. Cook, turning sausage occasionally, until browned on all sides, about 10 minutes. Transfer sausage to a large plate, set aside until cool enough to handle, then cut into 1/2-inch slices.

Add peppers and onions to the hot skillet. Increase heat to medium high, add thyme and bay leaf and cook, scraping up any browned bits, until vegetables are golden brown and just softened, about 5 minutes.

Add tomatoes with their liquid, then fill the empty can with water and add to the skillet, too. Stir in beans, salt and pepper, and reserved sausage, reduce heat to medium and simmer until flavors are developed, about 20 minutes. Remove and discard bay leaf and serve sausage and beans spooned over rice, with a piece of cornbread on the side, if you like.

Location:E Gaston St,Savannah,United States