There are very few foods I could eat every day and still be content. Rice and beans are great separately but when they are combined they are a force to be reckoned with like peanut butter and jelly, melted sharp cheddar cheese sandwiched between buttery pieces of grilled bread, or warm apple pie topped with scoop of vanilla ice cream.
Rice and beans is a staple dish in many cultures around the world. They are not only inexpensive they are also rich in nutrients. However, when I make rice and beans it’s all about enjoying a satisfying meal, one that is absolutely delicious. This dish is comfort food for the soul. It’s not pretentious, excessive, or boring. Instead, its familiarity is what makes it tried and true – a dish you can always count on.
The recipe I’m sharing with you today is so simple to prepare from start to finish. It is seasoned with just enough heat to make its presence known, yet not distracting or off putting in any way. It does not ask for much in terms of culinary know-how. Aside from chopping an onion and some kale, the rest of this dish pulls together fairly quickly with very little effort, yet the dish overflows with love in every bite.
Mild Italian sausage and sautéed kale add layers of flavor, texture, and color that complete this dish. Leftovers make a great second meal the next day you won’t get tired of, that is, if you have any leftovers at all.
Recipe: Rice and Beans
The perfect one pot dinner, this rice and beans recipe features sauteed kale, sausage, red kidney beans, rice, and a blend of spices.
1 tablespoon oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
Kosher salt and pepper
½ pound ground mild Italian Sausage
1 teaspoon smoked paprika
½ teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon celery salt
1/8 teaspoon all spice
1 cup chicken broth
16 ounce can red kidney beans
3 cups chopped kale
2 cups cooked rice
Optional garnish: chopped fresh parsley
Heat the oil in a large sauté pan or pot on medium high heat. Add the onions and cook for 5 minutes until soft. Add the garlic and season with salt and pepper.
Add the sausage to the pan and break up the sausage into tiny pieces and cook until no longer pink.
Season the onion/sausage mixture with all the spices. Stir in the chicken broth, kidney beans including the water in the can, and the kale.
Allow the ingredients to simmer for about 3 minutes. Carefully taste the liquid and adjust the salt and seasonings to your liking.
Add the cooked rice and stir until evenly distributed. Reduce the heat to low and allow the rice mixture to absorb the liquid, about 5 minutes.
Top each bowl off with fresh parsley.