A long time ago in a place far, far away I used to make something called Cuban Beef & Beans.
I think it came from one of those recipe card subscriptions that were popular. There were subscriptions for everything…. books, music, decorative items (ahem…) Getting the mail used to be exciting…. packages, magazines, catalogs.
The memory of that hearty, spicy dish came wafting back as I was staring at my pantry the other day…. Trying to come up with yet another creative meal.
I’m sure I used black beans and canned green chilies – none of which were in my pantry (or even available to buy here). I’m pretty sure I used chunks of beef – which I also didn’t have.
But I had enough to make a dish we were both happy with. What more can one ask for from Lock-Down Cooking?
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Spicy Beans and Sausage
Make this as hot as you like, using green chilies, jalapeños, or hotter peppers, and finish with hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Skillet Dinner
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 12oz (360gr) sausages, any flavor, cut into bite-size pieces
- 1 tbs olive oil
- 15oz (450gr) whole tomatoes, chopped, juices reserved
- 15oz (450gr) white beans, rinsed, drained
- 1 tbs chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tbs Worcestershire sauce
- 1 tbs Balsamic vinegar
- 1 bay leaf (laurel)
- Brown Rice:
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) beef stock
- Heat oil in large, nonstick skillet over medium heat. Add chili powder, cumin, paprika, and sauté 1 minute.
- Add onions, peppers, garlic and sauté 5 minutes.
- Add sausage chunks and sauté another 5 minutes.
- Add tomatoes, juices, beans, Worcestershire, vinegar, and bay leaf.
- Cover and simmer 10 minutes.
- Uncover and simmer 5 minutes longer, until sauce starts to thicken.
- Remove bay leaf and serve over rice.
- Brown Rice:
- Cook rice according to package instructions.
The brown rice I use cooks in 15 minutes.
Substitute black beans or red kidney beans for the white beans for a more authentic dish.
Keywords: sausage, beans, rice
I went to the supermarket today.
It’s the first time in over 2 months.
I decided to go to one that is a bit further away but usually very quiet if I go during the French lunch hour. Plus they usually have sales on pork and chicken and I could stock up again. (They did.)
It was busy.
There were arrows on the floor of the mall (almost all of our supermarkets have a small mall attached) but not in the store.
Most of the people wore masks – except for the guy that was coughing and sneezing. About half were also wearing gloves.
All of the employees wore masks.
The only unusual concession they made was that one couldn’t push the trolley past the cashier. The items were unloaded on to the conveyor belt at the beginning of the check-out area. Then one pushed the trolley through another lane and circled back to the opposite end to pack the food. We pack our own bags here – and we bring the bags.
All in all it was not a bad experience.
Then I got home and had to deal with it all…. I washed my hands at least a dozen times.
I don’t wipe down the food packaging – it sits in the pantry or the pantry fridge, untouched for 3 days before coming into the kitchen.
Foods that need freezing or dividing are handled separately – thus the frantic hand-washing.
But – it’s only for another year or two…..