I teamed up with my friend Dylan Alcott to make this tasty lunch dish of sausage, beans and recipe. It's really easy to make and you can make a big pot to have with friends or save for your meal prep. Enjoy!
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Category
Lunch
Servings
6
Prep time
30 minutes
Cook time
30 minutes
I teamed up with my friend Dylan Alcott to make this tasty lunch dish of sausage, beans and recipe. It's really easy to make and you can make a big pot to have with friends or save for your meal prep. Enjoy!
Ingredients
- 2 sticks celery, diced
- 1 red capsicum (bell pepper), diced
- 1 large onion, sliced
- 6 cloves garlic, roughly chopped
- 6 good quality sausages
- small bunch thyme, picked
- salt to taste
- 2 bay leaves
- 3 tsp smoked paprika
- 1 1/4 cups rice
- 1 litre (34 fl oz) chicken stock
- 2 tins butter beans
- small bunch flat-leaf parsley, chopped
Directions
In a large pan, add a drizzle of olive oil and fry the sausages until they have a good colour on all sides. Remove from the pan and set aside.
- With the pan back on the heat, add the onions, capsicum, and celery with a big pinch of salt. Toss well and cook for 4-5 minutes, then add the garlic and thyme.
- Slice the sausages from earlier, then add them back to the pan along with the smoked paprika and bay leaves.
- Add the washed rice to the pan, stir through the other ingredients, and then add the chicken stock. Stir well and simmer on medium-low for 10 minutes, then add the beans and continue to cook for another 8-10 minutes until the rice is cooked through.
- Just before serving, stir through the parsley, then serve and enjoy!
