Red Beans and Rice with Squash


This hearty rice dish makes a delicious and comforting fall dinner.

Red Beans and Rice with Squash
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins


  • 8 ounce 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 cup cubed butternut squash (8 ounces)

  • 1 cup chopped green sweet pepper (2 small)

  • 1 cup reduced-sodium chicken broth

  • ¾ cup chopped celery

  • ¾ cup chopped onion

  • ¾ cup water

  • ¼ cup no-salt-added tomato paste

  • 1 bay leaf

  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

  • teaspoon ground allspice

  • 1 ⅔ cup hot cooked brown rice


  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 (per serving)

271 Calories
6g Fat
40g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 271
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 583mg 25%
Total Carbohydrate 40g 15%
Total Sugars 7g
Protein 16g
Vitamin C 40.9mg 205%
Calcium 82mg 6%
Iron 3mg 17%
Potassium 690mg 15%
Folate, total 48.8mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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