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Lima Bean and Andouille Sausage Skillet

Per Serving

Lima Bean and Andouille Sausage Skillet

Makes: 8 servings
Serving Size: 1/2 cup
Calories 80
Fat 2.5 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 11 g
Fiber 3 g
Sugars 2 g
Cholesterol 5 mg
Sodium 190 mg
Potassium 240 mg
Protein 4 g
Phosphorus 65 mg
Choices: Starch 1
  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes


2 tsp. olive oil
2 oz. diced Andouille sausage
1 med. onion (about 4 oz.), diced
1 med. red bell pepper (about 5 oz.), cored, seeded, and diced
2 cups frozen lima beans, thawed and patted dry
2 tsp. minced fresh thyme
1/2 cup fat-free, reduced-sodium chicken broth
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 cup finely minced fresh parsley


  1. In a large skillet (preferably cast iron), heat the olive oil over medium-high heat. Add the sausage to the skillet and sauté for 4 to 5 minutes. Remove the sausage with a slotted spoon; set aside.
  2. Add the onion to the skillet and sauté over medium heat for 6 to 7 minutes. Add the red pepper and sauté for 4 minutes. Add the lima beans, thyme, and broth and bring to boiling. Reduce the heat to simmer and cook, uncovered, for 5 to 7 minutes, until the broth is absorbed. Add the sausage, salt, and pepper and mix gently; cook for 2 minutes. Garnish with parsley and serve.

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