Andouille Sausage, Bean and Potato Hash

3 Andouille Sausage Links cut into rounds
15oz Can Simply Truth Organic Tri-Bean Blend (rinsed and drained)
1 ½ C diced Fingerling Potatoes (I like Purple Peruvian, Russian Banana and Ruby Crescent)
1 ½ Corn on the Cob (cut the kernels off cob before cooking)
1 Shallot
1 bag Baby Spinach
2 garlic cloves chopped
1t Paprika
1t ground Coriander
1t Chili Powder or Cayenne
2 tsp Better than Bullion per directions
1 bay leaf
4 Eggs

Heat non-stick pan on medium heat and fry the andouille sausage, add potatoes, garlic, shallot and spices when potatoes are halfway cooked add beans, bullion stock and bay leaf. Let it bubble for 2 minutes then turn down to a gentle simmer for 8 minutes until thickened. Remove bay leaf and add the spinach, when wilted add the corn.  For the eggs you can either make three wells in the mix or fry in a separate pan and place on top when serving.

Serves 4

406 calories per serving