Vienna Sausage with Rice and Beans
1/4 cup olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 (5 oz.) can Vienna sausage, drained
1 (15 oz.) can black beans or red kidney beans, drained
2 beef bouillon cubes, dissolved in 1 1/2 cups boiling water
4 cups cooked white rice
1/2 tsp garlic powder
1/4 tsp ground cumin
Salt and pepper (to taste)
Saute onion and green pepper in oil in a large saucepan until onion is golden color.
Cut each sausage in 3 pieces.
Add with beans, bouillon, rice, garlic powder, cumin, salt and pepper to pan.
Mix well.
Cover and cook over low heat until beans are tender.
Makes 6 servings
Source: Vintage newspaper recipe clipping, not dated
Via The Recipe-Riot mailing list on cooking-lists.com
1/4 cup olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 (5 oz.) can Vienna sausage, drained
1 (15 oz.) can black beans or red kidney beans, drained
2 beef bouillon cubes, dissolved in 1 1/2 cups boiling water
4 cups cooked white rice
1/2 tsp garlic powder
1/4 tsp ground cumin
Salt and pepper (to taste)
Saute onion and green pepper in oil in a large saucepan until onion is golden color.
Cut each sausage in 3 pieces.
Add with beans, bouillon, rice, garlic powder, cumin, salt and pepper to pan.
Mix well.
Cover and cook over low heat until beans are tender.
Makes 6 servings
Source: Vintage newspaper recipe clipping, not dated
Via The Recipe-Riot mailing list on cooking-lists.com
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