No rice, low carb, huge flavor.

I love red beans and rice, but I have diabetes and am looking for ways to cut carbs without destroying my will to live.

This recipe isn’t especially original — it’s sort of a composite of lots of others out there. And I’m not Cajun, so I guess it isn’t authentic, either. But damn, is it tasty. And easy, which is always a plus for me.

Here you go.

Doc Sammy’s Quick Red Beans and Andouille

Ingredients

1 cooked andouille sausage, sliced
2 cans red kidney beans (15 oz each), drained and rinsed
1 small onion, chopped
1 bell pepper (any color), chopped
2 celery stalks, chopped
2 cloves garlic, minced (or ½ tsp garlic powder)
1 tsp smoked paprika
½ tsp dried thyme
½ tsp black pepper
½ tsp salt
¼ tsp cayenne (reduced for milder heat)
1 tbsp olive oil
1 cup low-sodium chicken broth or water

Instructions

1. Sauté the veggies
In a large skillet or saucepan, heat olive oil. Sauté onion, bell pepper, and celery (if using) for 5–7 minutes until softened.
2. Stir in garlic, smoked paprika, thyme, black pepper, salt, and cayenne. Cook for 1 minute until fragrant. Add beans and broth. If using sausage, add it now.
3. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally. Mash some of the beans with a spoon to thicken the mixture if desired.
4. Heat rice per package instructions. Serve the beans over the rice and enjoy.

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Thanks to Big Chet in the test kitchen and to Robin for doing all the work.