Name: Smoky Red Beans with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tbsp extra virgin olive oil; 6 oz chicken andouille sausage; 0.5 cup yellow onion; 0.25 cup green bell pepper; 0.25 cup celery; 0.5 cup red kidney beans; 0.25 cup chicken bone broth; 1 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Red Beans with Andouille Sausage

Sautéed chicken andouille sausage and creamy red beans simmered with the Cajun holy trinity and smoky spices for a robust, soul-warming bowl.

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NUTRITION

Protein

41.6g

Fat

30.9g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

0.25 tbsp extra virgin olive oil

6 oz chicken andouille sausage

0.5 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

0.5 cup red kidney beans

0.25 cup chicken bone broth

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the chicken andouille sausage into 1/2-inch thick rounds.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the sausage slices to the skillet and sear for 3-4 minutes until golden brown and crispy on both sides.
4
Add the diced onion, green bell pepper, and celery to the skillet, sautéing for 5 minutes until the vegetables are tender and translucent.
5
Stir in the rinsed red kidney beans, smoked paprika, garlic powder, sea salt, and black pepper.
6
Pour in the chicken bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
7
Reduce the heat to low and simmer for 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld.
8
Garnish with freshly chopped parsley and serve immediately in a shallow bowl.