Name: Slow-Cooked Red Beans with Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken andouille sausage; 0.75 cup canned red kidney beans; 0.5 cup yellow onion; 0.5 cup green bell pepper; 0.5 cup celery; 2 clove garlic; 1 cup chicken bone broth; 1 tsp smoked paprika; 0.5 tsp dried thyme; 0.25 tsp cayenne pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup cauliflower rice

Slow-Cooked Red Beans with Andouille Sausage

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Red Beans with Andouille Sausage

Slow-simmered red beans and smoky chicken andouille sausage served over riced cauliflower with a fragrant blend of Cajun spices.

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NUTRITION

Protein

35.8g

Fat

17.1g

Carbs

55.4g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken andouille sausage

0.75 cup canned red kidney beans

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 clove garlic

1 cup chicken bone broth

1 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

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PREPARATION

1
Slice the chicken andouille sausage into half-inch rounds.
2
In a large pot or slow cooker, combine the sliced sausage, diced onion, green bell pepper, and celery.
3
Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper.
4
Add the rinsed kidney beans and chicken bone broth to the pot.
5
If using a slow cooker, cook on low for 6 hours; if using a stovetop, simmer on low heat for 45 minutes until the liquid thickens.
6
Use a wooden spoon to mash a small portion of the beans against the side of the pot to create a creamy texture.
7
Steam the cauliflower rice until tender and serve the red bean mixture over the top.