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Red Beans and Rice with Squash

Makes: 5 servings
Serving size: 1 cup beans and squash + 1/3 cup brown rice
Prep 25 mins Cook 15 mins
Red Beans and Rice with Squash
Ingredients
  • 8  ounces  andouille smoked chicken sausage, bias-cut into 1/2-inch slices
  • 1  teaspoon  canola oil
  • 1 15 - 16  ounce can  red kidney beans, rinsed and drained
  • 2  cups  cubed butternut squash (8 ounces)
  • 1  cup  chopped green sweet pepper (2 small)
  • 1  cup  reduced-sodium chicken broth
  • 3/4  cup  chopped celery
  • 3/4  cup  chopped onion
  • 3/4  cup  water
  • 1/4  cup  no-salt-added tomato paste
  • 1  bay leaf
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/8  teaspoon  ground allspice
  • 1 2/3  cups  hot cooked brown rice
Directions

1. In a large nonstick skillet cook sausage in hot oil over medium heat until lightly browned, stirring occasionally. Add beans, squash, sweet pepper, broth, celery, onion, the water, tomato paste, bay leaf, thyme, and allspice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more or until mixture is slightly thickened. Remove and discard bay leaf. Serve bean mixture over rice.

Nutrition Facts (Red Beans and Rice with Squash)
  • Servings Per Recipe 5,
  • cal. (kcal) 272,
  • Fat, total (g) 6,
  • chol. (mg) 35,
  • sat. fat (g) 1,
  • carb. (g) 41,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 8,
  • pro. (g) 16,
  • vit. A (IU) 5102,
  • vit. C (mg) 40,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 626,
  • Potassium (mg) 689,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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