Sausage, black beans, and rice
A twist on the traditional red beans and rice that is packed with veggies and has a little kick to it. The black beans and rice make it a super filling meal. We always end up with leftovers to enjoy the next day.
Servings 6
Ingredients
Combine in gallon freezer bag
- 12 oz Andouille Sausage or Polska Kielbasa sliced
- 1 can (15 oz) black beans rinsed and drained
- 1/2 can tomato paste (1/4 cup)
- 1/2 cup diced onion can use already frozen
- 2 cups frozen sliced carrots
- 2 stalks celery diced
- 1 red bell pepper diced
- 2 tsp minced garlic
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 Tbs chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Add before cooking
- 1 can (15 oz) diced tomatoes
- 1 box (32 oz) chicken broth
Add during last hour if using crockpot or 30 minutes if using stove
- 1.5 cups instant brown rice
Instructions
Crockpot Instructions
- Add freezer bag (completely frozen if desired), can of tomatoes, and chicken broth to crockpot. Cook on high 6 hours or low 8-10 hours. Turn crockpot on high and add rice during the last hour of cooking. Cook until juices are absorbed and rice is tender.
Stovetop instructions
- Thaw overnight. Place bag contents, tomatoes, and chicken broth in a large pot on the stove. Bring to a boil and reduce to a simmer. Simmer for 30 minutes, add the rice, and simmer an additional 30-60 minutes until rice is tender and juices are absorbed.