Red beans with sausages and rice

Votes: 5

Time: 30 min.
Complexity: easily
Servings: 6

The second course recipe is red beans with sausages and rice. Smoked sausage is fried with garlic. Canned red beans are simmered in chicken broth with vegetables and seasonings such as cumin, thyme, and bay leaf.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. vegetable oil
220 g smoked sausage (such as frankfurters or shpikachka), cut into large pieces
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 clove of garlic, finely chopped
1/2 cup lightly salted chicken broth
2 cans (450g each) of red kidney beans, drained and rinsed under water
1/2 tsp ground cumin
1/2 tsp dried thyme
1 bay leaf
Freshly ground black pepper, to taste
3 cups of cooked rice
Sliced green onions, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium saucepan, heat oil over medium-high heat. Add sausages, onion, and bell pepper; cook, stirring frequently, until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook for 30 seconds. Add beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste; bring to a simmer. Cover, reduce heat to medium-low, and continue cooking for another 10 minutes.
Divide the rice among plates, place the beans and sausage on top and sprinkle with green onions.

Categories:

recipe / Budget recipes / Main courses / Cereals, legumes / Meat / Bobby Deen

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