Leahs Rice and Beans with Italian Sausage
I was low in funds, and looked through my cupboards and decided to try my hand at rice and beans. I looked at many recipes, and this is my own spicy version of what I came up with. This can easily be made in a slow cooker/crockpot as well. This made more than I expected, so halve the amount for a family of four. This quite frankly could have fed more than 8 people. Great to use as a hearty side dish too next to say some grilled chicken.
This is a super great dish to serve when you need your food to stretch, I must say. No wonder there are so many variations of this incredibly hearty and comforting dish!
- 1 sweet green bell pepper – cut into 1inch chunks
- 1 jalapeño finely diced
- 1 large onion, diced
- 2 cans red kidney beans, rinsed of their canned juices
- 5 garlic gloves minced
- 1 Italian dry sausage such as soprasatta, skin removed, sliced thin and halved.
- 1-1/2 cup rice
- 3-1/2 cups water/chicken stock
- 2 tablespoons ‘better than bullion-chicken flavored’ is using water – which is what I did and prefer than using canned chicken stock.
- fresh cracked pepper
- olive oil
- In a large pot, pour enough olive oil to coat the bottom.
- On medium heat, add diced onions and sliced sausages. Sautee till onions are wilted and starting to be translucent.
- Add both peppers and garlic, let cook one minute.
- Add beans and rice.
- Add fresh cracked pepper, and additional spices you might like – such as cumin, old bay, hot sauce, etc.
- Stir till all ingredients are combined.
- Then add water/chicken stock/better than bullion – you might need to add additional water, since you want enough water to be at the same height as all the ingredients in your pot.
- Cover with lid and put heat onto high.
- Let come to a boil, then put down on lowest setting and cook for 25 minutes or until all water has evaporated.
- Serve up with a sprinkling of freshly minced parsley and/or chives. I made an amazing twist of GroupRecipes.com’s Foodie: Reciperules’ cornbread (link provided) which I used fresh jalapeño versus the chilies and canned corn versus the cream corn as specified in her recipe. It was literally the best tasting corn bread I ever did make.
- Photo shown is my dish served along with GR’s own Recipesrules’ Cornbread Mile High and Moist recipe that I made to go along with the dish: http://www.grouprecipes.com/61838/cornbread-mile-high-and-moist.html