Saturday, April 4, 2009

Sausage, Rice & Beans for One

This is another dinner inspired by a leftover. We had some wonderful Polish & Ukrainian sausage from an amazing Eastern European deli in Northeast Minneapolis, Kramarczuk's, at our beer tasting this weekend. There were a few sliced left so Matt suggested I use them to make beans & rice for myself this week.
Red beans, rice & sausage
I typically would have let the beans cook with the rice in a recipe like this but it seems so often my dried beans are not getting tender enough in time & I end up overcooking the rest of the food. This time I cooked the beans to tender & then just added them in at the end so they had the perfect texture. You could stop cooking the beans a little earlier than I did & add them in with the rice to finish them off. If you do that I would add a little more broth.

Sausage, Rice & Beans

1/4 c dried red beans
1/2 T olive oil
1/4 c red onion, diced
1 clove garlic, minced
2 T chopped red onion
1/2 c link sausage, diced (I used a good garlicy Polish)
1/2 T tomato paste
pinch of smoked paprika
pinch of chipotle powder
1/2 c of diced fire roasted tomatoes
1/4 c basmati rice
1/2 c chicken stock
salt & pepper

Put the dried beans in a pan with 3/4 c water & bring to a boil. Let boil for two minutes. Remove from heat & cover. Let sit for 1 hour. Bring to a simmer & simmer gently for 60 - 90 minutes until tender, adding more water if needed. Drain & set aside.

In a medium saucepan heat the olive oil over medium-high heat. Add the onion, garlic & sausage and cook until the onion begins to get translucent. Stir in the tomato paste, paprika & chipotle powder, cook for about a minute. Add the tomatoes, rice & chicken stock & bring to a boil. Reduce heat & cover. Allow to simmer for about 20 minutes or until rice is tender. Add the beans & heat through, adding more broth if its a little dry.

1 serving

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© 2007-2009 Kathy Lewinski


Giff said...

agree with you about pre-cooking the beans part of the way. I've found I need to do it even with lentils just to ensure the timing of the rest.

MrOrph said...

Usually when I make rice and beans, the beans get cooked until tender then the rice gets added to finish off. This is one of my favorite Creole dishes.

Alicia Foodycat said...

More gorgeous comfort food! That sounds lovely.

Vicki said...

Looks great! I'm almost ashamed to say I've never made rice & beans from scratch, only used Zatarain's. But it's good for a box :)

Sharon said...

What a great photo of an often difficult to photograph dish. Sausage, rice and beans is one of my favorite combos!

giz said...

A wonderful combination and a great nutritious dish

Deborah said...

I love the "for one" recipes - I need some good ones for lunches!

grace said...

kat, you've done a terrific job of capturing the beauty of this dish. i've tried to photograph beans and rice and just end up with a dull, hideous blob. :)

Sam said...

I'm hungry just looking at this! it looks wonderful.

Tangled Noodle said...

Kramarczuk's is awesome but if you ever find yourself down in Savage, check out Paradise Market on 13 just east of I-35. I love beans and sausage over rice, although I usually just steam the rice separately and spoon the beans over it. This looks great!

Maris said...

I am loving these single serving recipes! This looks so good, I was thinking about having some sausage and white bean soup for dinner and now I'm definitely craving it.

Lori said...

I always end up making way too much. I am so impressed with your ability to get it to one serving. Great pic.

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T = Tablespoon
t = teaspoon
c = cup
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