Thursday, October 20, 2011

Anasazi Beans and Andouille

Here's the last of the andouille. I think I recently posted something pretty similar, though it was with black beans. This one is along the same lines, but was a little less work (if you can imagine). Hope you enjoy!

2 cups cooked anasazi beans
1 small yellow onion, diced
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon cayenne (use less if you're sensitive to spicy foods)
1/2 teaspoon thyme
15-ounce can tomato sauce
3 1/2 ounces (1/4 package) andouille, sliced thinly
1 tablespoon each: lemon juice, pickle juice

Heat oil in a 10" skillet and add onions and salt and pepper. Fry lightly, and when the onions are beginning to brown a bit, throw in the sausage and fry again for about 5 minutes. Add in remaining ingredients and simmer 30 minutes or however long it takes for everyone to get home for dinner. Serve over rice. Serves 2.

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