Tasty Tuesday - Sausage, Beans and Rice

See, I cook stuff besides tortes and pudding. When my dad had his heart attacks we began to hunt up recipes that were healthier options than the original counterparts. And as much as we love our red beans and rice, the boxed mix that he was so fond of has enough salt to scare even me. So when I stumbled across this Sausage, Beans and Rice recipe, I knew that it was a must try. And even though my picky father won't eat it (he'd rather have the salt lick original)...the rest of us love it. What does he know anyway?

It's amazing, and so easily adaptable. Want more spice - use jalapeno sausage. Want it less sweet - use less brown sugar. Want it more tomatoey - add more ketchup. Want it with white rice - knock yourself out. It's very adaptable to suit your mood. Or your preferences. Becaue let's face it, I don't make anything by the recipe except once, then after that it's game on.

The cast of characters:

 

 





Chop that onion! Chop Chop! Add the bell pepper and onion to a skillet with the oil. You want to soften the veggies, but only slightly as this will cook in the oven and you don't want to turn them to mush. Meanwhile, drain the beans and rinse them off.



 

 

 



See, just soften. Now, add the beans, the brown sugar, the ketchup, the Dijon mustard, the corn syrup, the sausage and give it a good stir. Add the rice and the broth and stir around. Give everyone a chance to meet and make friends.

After everyone has became acquainted, pour everything into a 9x13 pan. Cover with foil and set the timer for 15 minutes. Come back and take the foil off and give everything a good stir and let it go until the rice is tender.

 

 



 Then enjoy. With broccoli. Or without. You know. Because your making this and you might not like broccoli. But I heart broccoli. And Cauliflower. And...nevermind.

Now go forth and make this for your family. They will thank you for it. There will be applause and cheers of joy. Enjoy!






Sausage, Beans and Rice

2/3 cup chopped onion
1/2 cup chopped green pepper
1 tsp minced garlic
1 tsp olive oil
1 pound smoked sausage, cut into 1/4" slices
1 can (16 oz) kidney beans, rinsed and drained
1 can (15.5 oz) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup chicken broth
1/4 cup packed brown sugar
1/4 cup ketchup
1 tbsp. corn syrup
1 tbsp. Dijon mustard

Preheat oven to 350*. In a large skillet, saute the onions, green peppers, and garlic in oil until slightly tender. Add the remaining ingredients. Pour into a greased 13x9 baking dish.

Cover and bake at 350* for 15 minutes. Uncover, bake 10-15 minutes longer or until all liquid is absorbed and the rice is tender.