Recipe of Ultimate Chicken and pork sausage and beans. for Healthy Recipe
Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken and pork sausage and beans.. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Chicken and pork sausage and beans. is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chicken and pork sausage and beans. is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken and pork sausage and beans. using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and pork sausage and beans.:
- Take 1 pork sausage chorizo
- Get 2 chicken sausage mild Italian
- Get 1 pork sausage andouille
- Make ready 1 large onion, chopped
- Prepare 1 large carrot, chopped
- Get 2 stick celery, chopped
- Prepare 1 large yellow pepper, chopped
- Prepare 4 clove garlic, sliced
- Make ready 1 small port / sherry splash
- Prepare 1 can fire roasted diced tomatoes
- Make ready 1 can beans
- Prepare 1 cup chicken stock
- Make ready 1 smoked rind
- Take 2 each bay leaves
- Prepare 4 thyme sprigs
- Get 1 dash salt and pepper
- Make ready 6 rice cooked
Steps to make Chicken and pork sausage and beans.:
- Prep your rice, and get that set up first. I'm usually putting my rice cooker to use, so I rinse my rice and soak for 30 minutes. Afterwards, putting it in and letting it get started.
- In a large heavy 5 quart pot, splash some high heat oil in and turn on the heat to a little over medium. Drop in the sausage, and fill with enough water to go half way up the sausage. Allow to cook, turning occasionally, until water is gone, and sausage is brown. Don't be afraid of the brown bottom, that's the good stuff.
- Remove sausage and allow to sit, splash in the onion, add pepper and salt. If it seems a little dry, add more high heat oil. Stir and allow to cook until a little opaque.
- Add in the celery and carrot, a little more pepper and maybe salt. Stir and allow to get heated.
- Add yellow pepper and garlic, stir in and give enough time for both to warm and take a slight color.
- Splash in the port / sherry to deglaze the pot and add the beans (rinsed), tomatoes, chicken stock, bay leaves, thyme, and top off with water (by rinsing the tomato can and the stock box, if possible) until the water almost covers the food. Top off with smoked rind. Stir up well and cover.
- Once it comes to a simmer, allow to do so for 45 minutes, with the lid providing a vent out. Check and stir occasionally, if it gets too excited, turn it down a level.
- After 45 minutes, take it off the heat. Allow for a few minutes of cool time, then serve over rice. It's nice to rip up some cilantro to sprinkle over the top. Enjoy.
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