This is a weeknight Creole bowl that leans on what the sausage gives you, with white beans and thyme making a quick braise. The andouille carries enough smoke and spice that you need almost nothing else.

Serves 2. 30 minutes, 15 at the stove.

About 1270 calories a serving, 73 g protein, 166 g carbohydrate, 38 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage on the bias into half-inch pieces and set aside. Dice 1 small onion and mince 2 cloves garlic.
2. Heat 1 tablespoon oil in a large pan over medium-high heat. When shimmering, add the sausage and cook until the edges brown, about 3 minutes, stirring now and then, then transfer to a plate.
3. In the same pan, cook the onion in the sausage fat until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Drain and rinse 2 cans of cannellini beans and add them to the pan along with 1 teaspoon thyme, the sausage and its juices, and half a cup of water. Bring to a simmer.3 min
5. Cook at a gentle simmer for 10 minutes, until the beans soften and the broth tightens. Taste and season with salt and pepper.10 min

Note Swap the canned beans for fresh cooked white beans if you have them. Leftovers keep covered in the refrigerator for three days and reheat gently on the stovetop with a splash of water. Serve over rice or with crusty bread to soak up the broth.