Monday, February 21, 2011

Andouille Sausage with Apples, Black Beans and Rice

1 Piney River Gold Apple ( or another good keeping apple like pink lady), pealed, quartered, sliced with slices then cut into thirds.

2 Andouille turkey sausages

1 rinsed 15oz can black beans, or equal amount of soaked, and precooked dried beans

1 large yellow onion, pealed and chopped

5 med-large cloves garlic, minced

3 tbsp red wine

3 tbsp olive oil

1oz. pkg white button mushrooms, sliced

about 1/4 cup chicken, or vegetable stock as needed for cooking

1/2 cup brown rice -pre-cooked

garlic powder, 1/4 tsp

onion powder, 1/4 tsp

Chipotle powder, a pinch or two

dried cilantro 1tsp

Cook sausages in skillet over medium, medium low with a touch of olive oil, turning sausages as needed. Add red wine to skillet once pan starts to become dry. Use spoon to mix red wine with pan scrapings as sausages continue to cook. Cover if necessary, turning until done. Remove from heat and once cool enough to handle, slice into 1/4" thick rounds.

Meanwhile prep other ingredients. In a large skillet saute onions in olive oil over medium until they become tender. Add mushrooms and cook until softened and onions translucent. Add apples and spices and cook for a couple minutes more. Add chicken, vegetable stock and a little wine as needed. Add black beans, garlic, sausages cooking just until all are cooked through.

I finished with a smoked salt from Feast, but the smoky flavor of the chipotle is fine on it's own.

Serve over rice.

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