Lunch: N'awlins Butter Beans with Andouille

Some say it isn't soul food unless it's mashed, creamed, candied, or deep-fried. But Southern cuisine needn't swim in saturated fat: Witness the recipes in Dr. Ro's Ten Secrets to Livin' Healthy (Bantam Dell Books) by nutritionist Rovenia Brock, Ph.D. Wit

Ingredients

3 turkey (or chicken) andouille sausage links (about 3 oz each), sliced on an angle
1 can (16 oz) large butter beans (or lima beans)
1 can (10 oz) whole tomatoes
4 carrots, peeled and shredded
1 small onion, cubed
1/2 cup chopped fresh thyme leaves
1 tbsp crushed garlic

Instructions

In a medium stockpot, bring all ingredients to a boil. Salt and pepper to taste. Reduce heat and simmer 30 minutes or until the beans are tender and the sausage has shrunk to small disks. Serve hot.

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