Recipes by Gertrude Treadaway
PHOTO BY KATIE WILCOX
One-Skillet Rice and Beans With Kielbasa
1 tablespoon olive oil
1 tablespoon butter
14 ounces Polska kielbasa or smoked
andouille sausage, diced
1 medium onion, diced
3 to 4 cloves garlic, minced
1 cup white rice
2 cups chicken broth
14-ounce can beans (red, pinto, black eyed peas, or field peas), rinsed and drained
1/2 teaspoon Creole seasoning
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
1/3 cup finely chopped fresh parsley
In a large nonstick skillet, heat the oil and butter over medium-high heat. Add kielbasa and onion. Sauté 3 minutes, stirring occasionally. Add the garlic and stir for about 30 seconds.
Add the rice, and stir to coat. Stir in broth, beans, Creole seasoning, red pepper flakes and a pinch of salt and pepper. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until rice is done. Stir once halfway to prevent sticking.
Remove from the heat and stir in the parsley. Serve immediately with a few dashes of hot sauce.