Spicy Beans and Sausage

Sausage & Beans

Make this as hot as you like, using green chilies, jalapeños, or hotter peppers, and finish with hot sauce.


  • 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

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