Here we are again. “What are we eating tonight Dad?” My son ask. “Mhh” I said, “I’ll let you know in a minute”. Not having shopped in a few days didn’t help the situation. After searching my refrigerator for clues of what I can cook it was obvious: sausage some peppers a can of white beans and crushed tomatoes. I was really in the mood to eat something savory with a hint of spice. Why not sausage and beans with sun-dried tomatoes, sweet peppers and some chipotle peppers. Although I like to use Italian sausages for this recipe, all I had was a pack of Kielbasa beef bratwurst. Surprisingly I must say it came out really good.
Sausage and Beans
1 lb of Italian sausages or Kielbasa bratwurst, sliced
2 large yellow onions, sliced
4 cloves of garlic, sliced
1 tbsp oregano
1 tbsp basil
1 tbsp chili powder
1/2 cup sliced sun-dried tomatoes
1 red bell pepper, 1/4 inch slices
1 green bell pepper, 1/4 inch slices
1 15.5 oz can white beans, drained
1 15.5 oz can of crushed tomatoes
1/4 tsp chipotle peppers
Salt & pepper
2 cups of brown rice
1 small finely diced onion
1.5 tsp turmeric
1-2 qt Vegetable stock
1/8 cup finely chopped parsley
some olive oil
Heat olive oil over high heat in a large sauce pan. Add sausages and saute until golden brown. Then turn heat to medium, add onions, garlic, sun-dried tomatoes and herbs. Saute for about 4-5 minutes then add chili powder, bell peppers and beans. Do not brown peppers, you want to preserve the natural beauty of these vegetables. After about 3 minutes sauteing add crushed tomatoes and chipotle. Mix gently while cooking for another 5 minutes. Season with salt and pepper and pour into a heat-resistant oven pan or Pyrex® bowl. Bake in oven for about 15-20 minutes at 350° F. Serve with rice, mashed or roasted potatoes. I served the sausage and beans with turmeric rice, simple because I like the flavor of turmeric and it’s healthy, too.
To make the sausage and beans more tasty add a little bit of freshly chopped basil and or parsley before serving. I didn’t have any fresh herbs at the time of cooking, but it would definitely make the dish taste better.
Sauté diced onions in olive oil in a 4 or 5 qt stainless steel pot. Keep the heat low so onions do not brown. Add turmeric and stir. When onions are translucent add the rice and stir. Add the vegetable stock and 1 qt of water. If you wish you can use only vegetable stock for even better taste. Add more salt if you wish. Cook about 40-45 minutes or until rice is soft. Drain rice, add parsley and serve.