Storm of Thoughts

Recipe: Sausage and Beans over Rice

This recipe is based on one designed for a slow cooker. We love to make it, but, of course, you need several hours. By cooking it on the stove, you get almost the same meal in a much shorter amount of time. In our case, it also helped that we had the sausage already cooked when we made it, which was perfect for a weeknight meal that tastes like it was cooking all day.

Ingredients

4 sausages
White or Brown Rice, cooked according to instructions
1 cup chicken broth
1/2 cup white wine
2 bell peppers, roughly chopped
1 large onion, roughly chopped
2 cloves garlic, minced
3 cans beans (or about 2 cups if you want to soak and cook dry beans), any kind (we used two cans of cannellini beans and one of cranberry beans; kidney beans, pink beans, great northern beans, and navy beans would also work well)
1 teaspoon fresh parsley
1 teaspoon thyme
1/4-1/2 teaspoon cayenne pepper, optional
salt and pepper to taste

Drizzle the sausage with olive oil and cook in the oven at about 400 degrees for an hour or until done, turning every 15 minutes or so. When done, set aside. Heat oil in a large sauce pot or dutch oven over medium heat. Cook onion, peppers, and garlic until soft. Add in broth and wine and let heat for a few minutes before adding in the beans. Bring to a boil and then simmer, uncovered, until about half of the liquid has evaporated, about 20 minutes. Halfway through, use a potato masher (or any other tool that will work!) to mash some of the beans. After the mixture has simmered, slice the sausages and add them to the pot, then season with spices and let cook for about 5 minutes more. Serve over rice.

Note: The bowl is a slate blue “Cargo” pasta bowl from the Calvin Klein Khaki Collection, my new favorite dinnerware. These wide, shallow bowls come in incredibly handy!

If you enjoyed this post, make sure you subscribe to my RSS feed!