Monday, March 8, 2010

Rice and Beans

I don't really have much to say about this recipe other than-it was tasty! I have this idea/urge to see if I can cut back on our meat intake, even if it means one meal a week. Although this has chicken sausage it in, I would have been just as happy without it. I would also like to think this is relatively healthy, as long as you watch the portions of rice.
Rice and Beans
Source: Adapted slightly from The Way the Cookie Crumbles

Serves 4

8 ounces cooked sausage, such as kielbasa (I used chicken sausage)
1 medium onion, diced small
1 stalk celery, minced (I used a red pepper instead)
4 garlic cloves, minced
1 teaspoon cumin
2 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can diced tomatoes
1 cup chicken broth
4 servings cooked rice (follow directions on whatever rice you used, mine was 2 cups uncooked rice=4 servings

In a 3- or 4-quart saucepan over medium heat, cook the sausage until it begins to brown and fat begins to render. Add the onions and celery/pepper/whatever and cook, stirring occasionally, until softened and just beginning to brown. Add the garlic and spice(s) and cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, until the mixture is thick and the flavors have blended, about 30- 45 minutes (or as long as you want actually.) Serve over rice.

No comments: