Beans and rice spell "dinner" in many different languages, and when paired with a grilled smoked sausage, the dish becomes sublime. Serve with a green salad and hot French bread.
Cooking Time:
Servings: 6
1 pkg Hatfield Smoked Sausage, about one pound, split lengthwise
1 teaspoon vegetable oil
1/2 cup smoked Hatfield ham, diced
1/2 cup chopped onion
1 garlic clove, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
1 medium tomato, diced
2 cups chicken broth
1 16-oz. can red beans, drained
1 cup long-grained rice
Broil or grill sausage until browned, keep warm. Meanwhile, in a large, deep skillet with tight-fitting lid, sauté ham, onion and garlic in oil until lightly browned, about 2-4 minutes. Stir in all remaining ingredients and bring to a boil. Lower heat, cover and simmer until rice is tender, about 15-20 minutes. Serve immediately with grilled sausage.
Serving Suggestions
Beans and rice spell dinner in many different languages, and when paired with a grilled smoked sausage, the dish becomes sublime. Serve with a green salad and hot French bread.
