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Andouille Sausage with Beans and Rice




Source of Recipe


Internet


List of Ingredients




2 tablespoons olive oil
1 to 1 1/2 pounds fresh andouille sausage links
3 tablespoons olive oil
1 cup onion, finely chopped
1 cup green bell pepper, finely chopped
2 garlic cloves, minced
1 cup basmati white rice
1 14-ounce can tomatoes, chopped (juice reserved)
reserved tomato juice and water to equal two cups
1 15-ounce can red beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon salt



Recipe



In a medium skillet with a lid, or braising pan, heat 2 tablespoons of olive oil over medium heat. Add the andouille sausages and brown, turning occasionally, for 5 to 8 minutes. Cover the pan, reduce the heat to medium-low.

Cook the sausages for 20 to 25 minutes, turning occasionally, until sausages are cooked throughout.

While the sausages are cooking, prepare the beans and rice. In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Add the onion, pepper and garlic and cook, stirring frequently until soft, about 5 minutes. Add the rice, tomatoes, tomato juice plus water, red beans, herbs and spices. Bring the mixture to a boil, reduce the heat to low and cook for about 20 to 25 minutes, or until all the liquid is absorbed. Remove the pan from the heat and let rest with the lid on for about 10 minutes before serving.

To serve, spoon some of the beans and rice on to dinner plates and place sausages along side. Serves 4.