Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
41
High
Nutrition per serving
Calories591.6 kcal (30%)
Total Fat17.7 g (25%)
Carbs76.9 g (30%)
Sugars2.1 g (2%)
Protein32.9 g (66%)
Sodium1808.1 mg (90%)
Fiber14.7 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 Tbspbutter
1white onion
large diced
1 cupcelery
finely diced
2 ½ cupsbone broth
1 cuprice
uncooked
1 tspdried paprika
garlic
parsley
½ tsporegano
cayenne powder
2 ½ tspsalt
¼ tspcumin
1 tspdried thyme
or 4-5 fresh twigs
10 ozandouille sausage
1 cupred kidney beans
cooked, it’s great to soak your dry beans before cooking if you can prep them soon enough And it’s also okay to use canned
Instructions
Step 1
Melt butter in a large stock pot over medium heat, then add diced onion. Stir and cook for about 5 minutes, then add diced celery; cook and stir for another 5 minutes.
Step 2
Add bone broth, rice, and all seasonings. Cover and simmer on medium-low heat for 10 minutes, stirring occasionally.
Step 3
Slice the sausage into thin coins, then add the beans and sausage and cover and simmer for another 10 minutes.
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