Andouille and Red Beans with Rice

Ingredients

• 4 ounces andouille sausage diced
• 1.5 teaspoons cajun spice salt-free
• 14 ounce fat-skimmed beef broth fat-free canned
• 0.3 cup parsley fresh chopped
• 16 ounce kidney beans dark rinsed drained canned
• 1 cup onion 
• 0.5 teaspoon hot sauce hot (such as Tabasco)
• 1 cup bell pepper red chopped
• 3.5 ounce rice long-grain
• 0.5 teaspoon salt 
• 1 teaspoon thyme leaves dried

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Cook rice according to the package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.
4. Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; saut 3 minutes or until onions are tender.
5. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans.
6. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally.
7. Serve over rice.