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Louisiana Red Beans by

Source: Cooking Light


1 ounce diced andouille sausage
1/2 cup sliced celery
1/4 cup diced onion
1/4 cup diced bell pepper
1 teaspoon salt-free Creole seasoning
1 bay leaf
1 thyme sprig
2 garlic cloves, minced
2 (15-ounce) cans unsalted drained red kidney beans
1 cup unsalted chicken stock
1 tablespoon chopped parsley


Sauté sausage in a skillet over medium heat 2 minutes. Add celery, onion, bell pepper, Creole seasoning, bay leaf, thyme sprig, and minced garlic; sauté 5 minutes. Add beans and chicken stock. Bring to a boil; simmer 5 minutes. Stir in parsley.

Servings: 4

Nutrition Information (per serving):
Calories 120
Fat 1.3 g
Saturated Fat 0.5 g
Sodium 207 mg

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