Italian · Dinner
Sausage and Bean Rice
A skillet rice dish built on crumbled Italian pork sausage browned until rendered, then simmered with cannellini beans, tomato, garlic and onion until the rice turns creamy and absorbs the sausage fat. Finished with parmesan and parsley, it delivers a rustic, savoury one-pan plate with rounded tomato depth.
$4
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
743Calories
34.5gProtein
35.8gFat
69.1gCarbs
8.2gSugar
8.9gFiber
1263mgSodium
101mgChol
12.1gSat Fat
1015mgPotassium
195mgCalcium
5.4mgIron
1.3mcgVitamin B12
11mgVitamin C
gluten-free
high-fiber
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Remove the sausage casing, chop the onion and garlic, and drain and rinse the cannellini beans.
2
Sear
Heat olive oil in a medium skillet over medium-high heat, add crumbled sausage, and cook 5 minutes, breaking it up until brown with rendered fat.
3
Simmer
Add onion and garlic, cook 3 minutes until translucent, then stir in rice, tomato, stock, and beans. Cover and simmer 18 minutes over medium-low heat until rice is tender and liquid is fully absorbed.
4
Plate
Remove from heat, stir in parmesan, season with salt and pepper, spoon into a bowl, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g Italian pork sausage
- 2/3 cup130g arborio rice, uncooked
- 1 cup90g, about a third of a 15 oz can cannellini beans
- 1 cup240g canned crushed tomato
- 4 cloves4 cloves garlic
- 11 onion
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parmesan
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
