Anasazi Beans and Rice with Kielbasa
- 2 cups dried Anasazi beans
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, finely chopped
- 2 celery stalks, sliced
- 12 ounces kielbasa sausage, cut into 1/2-inch thick slices
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- 4 cups cooked long-grain rice
Sort beans to remove any debrit, then place in a container and cover with 2 inches cold water.
Cover and set aside to soak at room temperature overnight.
Drain beans and transfer to a large saucepot and cover with 2 inches fresh cold water.
Bring to a boil.
Reduce heat to low, cover and simmer until tender, about 1 hour.
Reserve 2 1/2 cups bean cooking water and drain beans. Set aside.
In a large high-sided skillet, heat oil over medium-high until hot.
Add onion, pepper, garlic and celery and cook, stirring frequently, until tender, about 10 minutes.
Transfer vegetables to a large bowl.
Add kielbasa to skillet and cook, stirring occasionally, until browned on both sides, about 5 minutes.
Add vegetables back to skillet and stir in cayenne, oregano, salt, cooked beans, reserved bean water and bring to a boil.
Reduce heat to medium and simmer until thick and heated through, about 15 minutes, stirring occasionally.
Serve over rice.
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- 2 cups dried Anasazi beans
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, finely chopped
- 2 celery stalks, sliced
- 12 ounces kielbasa sausage, cut into 1/2-inch thick slices
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- 4 cups cooked long-grain rice