Sausage, beans, and rice

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I’m not sure what to call this.  The original idea was sort of Spanish inspired, but my ingredients were more Italian.  It turned out more like a French cassoulet, but there was no duck.  It could be a cholent, except for the non-kosher meat, and the fact that it cooked for a few hours, not 18.  So, let’s just call it really good.  Because that, it definitely was.

1 lb hot Italian sausage (the kind you put in spaghetti), uncooked, and cut into slices
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, rough chopped
1 can cannelini beans
1 can red beans
1/2 carton chicken stock
2 medium bunches kale
3 Tbl raw white rice

In a medium size dutch oven, or other heavy stove and oven safe pot, brown the sausage.  Don’t cook it through, just get it started.  Add the onion and the garlic, stirring to get everything started.  Once the onions have softened, add the peppers.  Stir again.  Drain and rinse the canned beans, and add them to the pot.  Pour in the stock, to just barely cover everything.

Pop it all into the oven at 350F and bake (covered) for a few hours.  Seriously, this isn’t exact.  If you have 30 minutes, that will do.  If you have all day, it just gets better as it cooks.

20 minutes before you want to serve, chop the kale and add that to the pot.  It will look like it won’t all fit.  Just give it a good few stirs.  The kale will wilt and everything will be perfect.  Toss in the rice, give it one last stir, and put it back in the oven, covered for another 20 minutes.

It sounds simple, and plain.  It is anything but.  Please, if you are only going to try one recipe of mine, make it this one!

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