Sausage, Beans and Rice

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Matt grabbed some sausage off the shelf, with a hint of, you can make some beans and rice with it. And if you read this frequently, you know already that’s how Matt asks for things. He suggests 🙂

So of course I obliged. The last time I tried to make a jambalaya or gumbo, it tasted too strongly of the veggies, and I really disliked that. This time,  I was going to make it the proper way.

I soaked some beans the night before, and then cooked it first thing in the morning so that it would already be almost cooked once I combined it with the rice. So once the beans was cooked, but not mushy, that was set aside. I did this in the slow cooker. So the morning was spent on cooking the beans mostly. Then I turned it off and switched to the stove.

In a large pot, I sauteed an onion, then threw in the sausages to sear it as well. Then I I added the rice, and seasonings, beans, then added the water. I set this on low for 30 minutes, checking every now and then on the liquid, as well if the rice has been cooked through. Adjust the seasoning as well. For the last few minutes, I removed the pot cover since the last time I attempted it, it was too wet. This allowed the dish to dry up a little bit. Serve as is!

Sausage, Beans and Rice Recipe

1 onion, chopped
2 smoked sausages, sliced
1 cup of rice
1 cup of par cooked beans (or rinsed canned beans)
salt, as needed
my own homemade mix of Cajun seasoning – mix of paprika, garlic powder, onion powder, celery salt, black pepper, and regular salt
broth, as needed, about 2 to 3 cups

Saute the onion and sausages in a big pot. Once the onions have softened, and the sausages lightly seared, add in the rice and seasonings, and let this get toasty for a bit as well. Add in beans, as well as the broth. Allow this to simmer on low until the water has dried up and the beans and rice are cooked. Uncover the pot for the last few minutes to dry out the dish for a loose and light rice dish. 🙂

 

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