New Orleans red beans are spiced, tomatoey, and almost done already; you just need sausage and rice to make them dinner. This shelf needs nothing but heat and a stir.

Serves 2. 30 minutes, 10 at the stove.

About 770 calories a serving, 18 g protein, 129 g carbohydrate, 18 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1.5 cups water, bring to a boil, then reduce heat and cover; rice will take 18 minutes.
2. While rice cooks, slice 1/2 pound andouille sausage into half moons and set a large skillet over medium-high heat with 1 tablespoon oil. Sear sausage until browned at the edges, about 5 minutes, turning occasionally, then move to a plate.5 min
3. Pour the entire can of Bush's red beans with sauce into the skillet and stir, scraping up any browned bits. Add the sausage back and bring to a simmer, then lower heat and let it bubble gently until rice is done, about 10 minutes.10 min
4. Taste the beans and add salt and pepper as needed. Divide rice between two bowls and ladle beans and sausage over top.

Note Swap the andouille for smoked turkey sausage or sliced kielbasa if you like. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with cornbread or a green salad on the side.