Rice with beans and smoked sausage

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 20 G., saturated fats 5 G., proteins 13 G., carbohydrates 60 G., fiber 8 G., cholesterol 28 mg, sodium 631 mg, sugar 5 G.

This dish of brown rice, black-eyed beans, smoked sausage, and vegetables combines two classics of American Southern cuisine: jumping john and jambalaya. Add jerk seasoning for a deeper, richer flavor, with the sweet and savory notes traditional to Jamaican cuisine.

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:

280 g frozen black-eyed beans, thawed
2 tablespoons extra-virgin olive oil
170 g smoked turkey sausage (or other smoked sausage), thinly sliced
1 bunch green onions, thinly sliced (whites separated from greens)
2 small stalks of celery, diced
6 cloves garlic, thinly sliced
1 jalapeño pepper, finely chopped
2 tsp. jerk seasoning
2 tsp chopped fresh thyme
2 tbsp tomato paste
1 cup long-grain brown rice
2 bay leaves
4 cups chopped kale (stems removed)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: black-eyed beans, leafy cabbage, brown rice, sausage, celery, jalapeno pepper, green onions, bay leaf, jerk seasoning, thyme

Cooking the dish according to the recipe:

Combine the beans, 3 cups of water, and a pinch of salt in a small saucepan. Cover and bring to a boil.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden brown, about 2 minutes. Add the white part of the green onion, celery, garlic, and jalapeño. jerk seasoning and a generous pinch of salt. Cook until the vegetables are golden brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes.

Add the rice, bay leaf, and beans along with their liquid to the pan and bring to a boil; do not stir.
Add the cabbage; cover, reduce heat to low, and simmer until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaf.
Just before serving, sprinkle with green onions and fluff with a fork.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Cereals, legumes / Meat / Food Network - recipes / Jamaican cuisine

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