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Beans and Rice with Sausage from Marvel & Make at marvelandmake.com

Beans and Rice with Sausage

Add this one-pot meal to your monthly rotation of wholesome, nourishing dishes to feed your family. Beans and Rice is an easy staple for any from-scratch cook.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 846 kcal

Ingredients
  

  • 5-6 cups Rice, cooked
  • 2-4 tbsp Lard, Bacon grease, Butter, or Olive oil
  • 2 lbs Link Sausage (smoked or fresh), sliced in 1/2" pieces
  • 1 Medium Onion, diced
  • 1 Bell Pepper (any color), diced
  • 2 Celery ribs, diced
  • 3 Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 2 15oz cans Red Kidney Beans, drained and rinsed
  • 1 15oz can White Beans, drained and rinsed
  • 1 tsp Cajun seasoning
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 3 cups Chicken, Beef, or Veggie stock
  • 1 Bay Leaf

Instructions
 

  • Get the rice started by following the instructions on the bag. You'll want 5 to 6 cups of cooked rice, when finished. While the rice is cooking, move on to the next step.
    5-6 cups Rice, cooked
  • In a Dutch oven or large pot, melt roughly 2 tablespoons of lard over medium high heat. Brown the sausage in three batches by adding 1/3 of the sausage to hot lard and cooking 1-2 minutes before stirring. (If using fresh sausage, it does NOT need to cook all the way through, just brown the outsides.) Using a slotted spoon, remove browned sausage and set aside before repeating with the second and third batches. Add more lard as needed to keep from sticking.
    2-4 tbsp Lard, Bacon grease, Butter, or Olive oil, 2 lbs Link Sausage (smoked or fresh), sliced in 1/2" pieces
  • Once sausage is browned and removed from pan, turn heat down to medium and add diced onion to the drippings left in pan. (There should be plenty of grease left over but add more lard if needed.) Cook onion about 1 minute, stirring and scraping the bottom of the pan to incorporate any sausage bits.
    1 Medium Onion, diced
  • Stir in bell pepper and celery. Cook roughly 5 minutes until vegetables are soft and tender. Mix in garlic and cook another minute.
    1 Bell Pepper (any color), diced, 2 Celery ribs, diced, 3 Garlic cloves, minced
  • Stir in tomato paste, red beans, white beans, Cajun seasoning, salt, and pepper. Add browned sausage back to the pot and stir well.
    2 tbsp Tomato paste, 2 15oz cans Red Kidney Beans, drained and rinsed, 1 15oz can White Beans, drained and rinsed, 1 tsp Cajun seasoning, 1 tsp Salt, 1/4 tsp Black Pepper
  • Mix in chicken stock and place a bay leaf on top. Turn heat up to high and bring to a boil. Once boiling, turn down to a simmer and cover. Cook on a simmer for 20 minutes.
    3 cups Chicken, Beef, or Veggie stock, 1 Bay Leaf
  • Remove lid. Using a potato masher, mash beans slightly until thickened (only about 10 seconds). Continue to simmer, uncovered, another 10 minutes.
  • Serve warm on top of rice.

Nutrition

Calories: 846kcalCarbohydrates: 99gProtein: 28gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 88mgSodium: 1186mgPotassium: 616mgFiber: 2gSugar: 3gVitamin A: 744IUVitamin C: 22mgCalcium: 55mgIron: 3mg
Keyword beans and rice, bell pepper, black beans, butter, canned beans, celery, dutch oven, garlic, onion, rice
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