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Stick-To-Your-Ribs Supper Recipe

This sausage and bean skillet dish appears on my Sunday dinner menu at least once a month. For a little extra zest, add more chili powder and cayenne pepper.—Cynthia Chapman, Allendale, South Carolina
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:10 servings

Ingredients

  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 pound Johnsonville® Polish Kielbasa Sausage or smoked Polish sausage, thinly sliced
  • 1-1/2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup uncooked long grain rice
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. In a large skillet, saute the green peppers, onion and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice.
  • 2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Facts

1 serving (1 cup) equals 335 calories, 16 g fat (6 g saturated fat), 37 mg cholesterol, 889 mg sodium, 32 g carbohydrate, 6 g fiber, 16 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer