Tender beans, smoky sausage and a spicy flavorful sauce served over perfectly cooked rice! An easy take on a classic dish!
Easy beans and rice or as I like to also call it pantry beans and rice is just that…Easy!
And the reason it is easy is we are going to cheat a bit and use canned beans
Just so we are on the same page by cheat I mean cut down cook time
I certainly do not mean we are going to cheat on flavor! In fact once you try this I bet it will be one of your go to meals!
Let’s start by making some rice
My daughter just loves white rice and I will tell you why. It’s because we have a fool proof recipe that we make time and time again
We are going to start with 4 cups of water, 2 cups of Jasmine rice and 1 heaping tablespoon of chicken base (you can also use 4 cups of chicken stock in place of the chicken base)
What is chicken base?
Chicken base is concentrated stock in which you only have to use a small amount to get big flavors. The base comes in cube form, powder and now this convenient paste
Place the water and chicken base in a pot over medium high heat and cover
When the water comes to a boil quickly whisk the chicken base
Pour the rice in a clockwise fashion so it will be spread around without you manipulating it
The less you mess with rice the better off it is
Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew
After the 25 minutes are up we like to add a couple pats of butter and a sprinkle each of kosher salt, ground black pepper, garlic powder and onion powder
Put the lid back on and let the rice sit a couple minutes
Fluff the rice with a fork
So while the rice was cooking we started assembling ingredients for the beans
To start, we will need 4 slices of bacon chopped, 1 onion peeled and chopped, 1 jalapeno pepper, ribs and seeds removed and chopped, 2 garlic cloves chopped and 2 bay leaves
We will also need one 12 ounces kielbasa (we used turkey) sliced lengthwise then cut along the bias
Heat a tablespoon of olive oil over medium heat and add in the bacon
Cook 4-6 minutes to render out the fat and brown the bacon
Next add in the sausage
Cook 2-4 minutes stirring occasionally allowing the sausage to start to brown
Make a little space in the pan and add in the onion, jalapeno peppers, garlic and bay leaves
Cook the veggies for a couple minutes then mix everyone together and continue to cook for another 2-3 minutes
This kitchen smells so good right now I wish you were here to share this!
Next up, we will need 2 cans of black beans (29 ounces) rinsed and drained, 12 ounces of beer (like a lager) and 1 cup of chicken stock
Click on our link to make Homemade Chicken Stock
Okay. Interjection. I know it is traditionally red beans and rice but in light of these crazy days we basically did some pantry diving and black beans are what we have
You can substitute any beans that you want
😁
Deglaze the pan with the beer making sure to scrape up any cooked on bits from the bottom
This will just add to the flavor
What does deglazing mean?
Deglazing is a method used in cooking to help enrich sauces. As some food particles caramelize in the a hot pan and stick to the bottom, you pour in a flavorful liquid such as beer, wine or stock while scraping up these morsels which ultimately add loads of flavor to your sauce
Bring the beer to a boil then lower to a simmer and cook 4-6 minutes to reduce and cook off the alcohol
Next we will need 2 tablespoons of apple cider vinegar, 1 teaspoon each of kosher salt and ground black pepper, 1/2 teaspoon of cayenne pepper and some chopped scallions
Add the beans, chicken stock, vinegar and spices to the pan
Mix to combine, bring to a boil and reduce heat to a simmer
Cook for 25-30 minutes
At the 10 minute mark use the back of a spoon to crush some of the beans
This will help thicken the sauce
When the sauce has thickened and the beans are tender your ready to serve
Toss in some of the scallions reserving some for each serving
Scoop 3/4 cup of rice into a bowl and top with the sausage and bean mixture
Garnish with some more scallions and serve!
Enjoy!!!
Simply Sundays! ~ Easy Beans & Rice
Ingredients
For the rice
4 cups of water
2 cups of Jasmine rice
1 heaping tablespoon of chicken base
2 tablespoons of butter
kosher salt
ground black pepper
garlic powder
onion powder
For the beans
1 tablespoon of olive oil
4 slices of bacon chopped
12 ounce kielbasa sliced
1 onion peeled and chopped
2 garlic cloves peeled and chopped
1 jalapeno pepper, seeded, ribs removed and chopped
2 bay leaves
12 ounce beer (like a lager)
29 ounces of black beans drained and rinsed
1 cup of chicken stock
2 tablespoons of apple cider vinegar
1 teaspoon each kosher salt and ground black pepper
1/2 teaspoon of cayenne pepper
scallions
Directions
For the rice
Place 4 cups of water and 1 heaping tablespoon of chicken base in a pot over medium high heat and cover. When the water comes to a boil quickly whisk the chicken base
Pour the rice in a clock wise fashion so it will be spread around with out you manipulating it. The less you mess with rice the better off it is
Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew. After the 25 minutes are up remove the pot from heat and add in 2 tablespoons of butter, a sprinkle of salt, ground black pepper, garlic powder and onion powder and put the lid back on and let the rice sit a couple minutes
Fluff the rice with a fork and serve
For the beans
In a pan heat 1 tablespoon of olive oil over medium heat and add in 4 slices of chopped bacon. Cook 4-6 minutes to render out the fat and brown the bacon. Next add in 12 ounces kielbasa sliced lengthwise then cut along the bias. Cook 2-4 minutes stirring occasionally allowing the sausage to start to brown
Make a little space in the pan and add in 1 onion peeled and chopped, 1 jalapeno pepper ribs and seeds removed and chopped, 2 garlic cloves chopped and 2 bay leaves. Cook the veggies for a couple minutes then mix everyone together and continue to cook for another 2-3 minutes
Deglaze the pan with the beer making sure to scrape up any cooked on bits from the bottom. Bring the beer to a boil then lower to a simmer and cook 4-6 minutes to reduce and cook off the alcohol
Add in 2 cans of black beans (29 ounces) rinsed and drained, 1 cup of chicken stock, 2 tablespoons of apple cider vinegar, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of cayenne pepper. Mix to combine, bring to a boil and reduce heat to a simmer
Cook for 25-30 minutes. At the 10 minute mark use the back of a spoon to crush some of the beans. This will help thicken the sauce. When the sauce has thickened and the beans are tender your ready to serve. Toss in some of the scallions reserving some for each serving
Scoop 3/4 cup of rice into a bowl and top with the sausage and bean mixture. Garnish with some more scallions and serve
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Pyrex Prepware 1-Cup Measuring Cup
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2020
All rights reserved
Published by