Wednesday, April 27, 2011

Recipe: Rice and Beans with Andouille Sausage

This was such a great put-together recipe that I wanted to share it with you.  Its another one of those recipes for which the ingredients are pretty standard pantry fare, except for the sausage ~ but if you find it on sale, you'll have a healthy and delicious supper in no time.  My girls loved it, although Hannah didn't eat the sausage, and Abigail didn't eat the beans.  Go figure.  The flavors all blend together very nicely.  You could also substitute chicken for the sausage, but the little bit of 'kick' provided by the spicy anduille sausage would be lost.  In that case, add a 1/2 a cup of salsa OR some adobo sauce from a can of chipotle chiles.

Beans & Sausage

2 links of andouille sausage (or chorizo... the andouille links were about as long as my hand)
1 cup frozen (or 1 can) corn
1-2 cups rehydrated black beans (or 1 can, rinsed well)
1 small can (8 oz) tomato sauce
(optional: 1 small onion)

(If onion is used, saute in canola oil first unitl soft, remove from pan and proceed. )  Cut sausage into 'coins' then into quarters.  Cook in skillet over medium heat until cooked through and it begins to brown or crisp on the sides.  Add corn, beans and tomato sauce.  Fill tomato sauce can with water and add it to the mixture.  Cook rice separately and serve under beans and sausage mixture. 

Let me know if you make it and how it went over with your family!

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