Beans and Rice with Andouille Sausage Wednesday, May 7, 2014

Ingredients

2 TBSP vegetable oil
4 or 5 slices bacon, cut into 1/4-inch pieces
7 ounces andouille sausage, sliced into 1/2-inch disks
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Kosher salt
6 cloves garlic, minced
2 tsp dried oregano
1 tsp black pepper
1/2 tsp cayenne pepper
2 cans beans, drained (Use your favorites. 2 different types looks good)
4 cups low-sodium chicken stock
2 cups long grain white rice

Directions

In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon. To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant. Add the beans and stir to coat. Add the chicken stock, raise the heat and bring to a boil. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Add salt and pepper to taste.

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