Tuesday, November 6, 2012

Red and White Beans with Pork Sausage

Red and White Beans with Pork Sausage
by Gary Gee

Red beans and rice is a staple in Cajun cuisine; the addition of white kidney beans along with the red adds a nice visual twist. Teet’s Pure Pork Sausage was a natural here. Of course, most of the sausage almost didn’t end up in the dish!

½ pound Teet’s Smoked Pure Pork Sausage, cut into ½” slices
1 Tablespoon vegetable oil
1 can (15.5 ounce size) red kidney beans
1 can (15.5 ounce size) white kidney beans
1 Tablespoon butter
½ white onion, chopped
½ green bell pepper, chopped
½ teaspoon garlic powder
1 cup chicken stock
1 bay leaf
Coarse salt to taste
Freshly ground black pepper to taste
Green onions, chopped, for garnish

In a large lidded skillet or Dutch oven, brown the sausage pieces in oil over medium heat. Remove the pieces to a paper towel-lined plate and reserve. Remove any excess fat from the skillet.

Place the kidney beans in a colander. Rinse well under running water. Drain and set aside.

Heat the butter in a skillet. Add the onions, bell pepper, garlic powder and seasoning. Cook until fragrant. Add the beans, chicken stock, and bay leaf. Bring to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 30 minutes. Add the sausage, check the seasoning and add salt and pepper to taste. Serve at once, garnishing with chopped green onions, if desired.

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