Recipe: Beans and Rice with Andouille

Beans and rice, that classic, slow-cooked meal in a pot, has nurtured many a Southern family. Red beans are soaked overnight, then cooked up with spicy seasonings and a ham hock or sausage until the flavors concentrate and mingle. Heavenly.

But who has time these days? Hankering for that old-time flavor, I looked in the cupboard for products I could use to approximate that smoky, earthy flavor. A can of Bush's seasoned black beans could stand in for red beans. A package of Aidell's andouille sausage in the freezer could work in place of slow-cooked ham hocks. Add some seasoning and a simmer, and I had a version of beans and rice that would do nicely for a weeknight meal. Serve with sauteed collards or kale and cornbread from the bakery.

Tips:

Use any type of canned, seasoned beans. Adjust seasonings, if necessary.

Beans and Rice with Andouille

Makes 6 servings

2 tablespoons canola oil

4 cloves garlic, chopped

1 onion, chopped

1 1/4 cups long-grain rice

1 can (15 ounces) chicken broth

1 teaspoon thyme

1 package (12 ounces) andouille or Polish sausage links, sliced

1 can (16 ounces) seasoned black or chili beans

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

3 tablespoons chopped cilantro or parsley

1. Heat oil in large heavy saucepan over medium-high heat; add garlic and onion. Cook, stirring, 2 minutes. Add rice; cook, stirring, until rice is lightly colored, 2 minutes. Pour chicken broth into large measuring cup; add enough water to measure 2 1/2 cups. Pour into rice mixture; stir in thyme. Heat to a boil. Reduce heat to a simmer; simmer until rice is tender, about 15 minutes.

2. Meanwhile, heat a large skillet over medium heat; add sausage. (Add a little oil, if needed.) Cook until cooked through. Add beans, salt, pepper and red pepper. Cook until hot, 2 minutes. Keep warm. Place rice in large serving bowl; top with sausage and beans. Sprinkle with cilantro.

Nutrition information:

Per serving: 386 calories, 36 percent of calories from fat, 16 g fat, 5 g saturated fat, 32 mg cholesterol, 49 g carbohydrates, 17 g protein, 1,135 mg sodium, 5 g fiber