Bold Stewed Beans and Sausage with Cilantro Rice and Green Onion
Serves 4 | Crafted with Smoked Apple & Sage Plant-Based Sausages
Recipe by Tim Balloo
- Make it Spicy
- Make it Bold
ABOUT THE FLAVOR ORIGIN
This saucy stewed dish of pinto beans, tomato and peppers has a spicy heat from the chipotle sausages with smoked chipotle peppers, chili de árbol and smoked paprika. It’s served with a buttery cilantro rice and fresh tomatoes, jalapenos, and lime to garnish. Add a dollop of plant-based sour cream to cool the heat if you like.
Chili Spice Mix
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chili powder
½ tsp. dried Mexican oregano
½ tsp. sea salt
½ tsp. freshly ground black pepper
Chipotle Stewed Beans
2 tbsp. vegetable oil
2 cloves garlic, minced
1 cup sweet onion, thinly sliced
1 small red pepper, chopped 1” pieces
1 small yellow, pepper, chopped 1” pieces
½ cup fresh or frozen corn kernels
1 tbsp. tomato paste
15 oz. can crushed tomatoes
15 oz. can pinto beans, drained and rinsed
2 cups vegetable stock
2 Field Roast Smoked Apple & Sage Plant-Based Sausages
1 tsp. plant-based butter, melted
4 cups long grain rice, cooked and hot
¼ cup fresh cilantro, chop
1 green onion, thinly sliced
1 ripe Roma tomato, chopped
1 lime, cut into wedges
¼ cup plant-based sour cream, (optional)
For the chili spice mix: In a small bowl, stir together the smoked paprika, cumin, coriander, chili powder, oregano, salt and pepper. Set aside.
For the Chipotle stewed bean: Heat the vegetable oil in a large saucepan over medium heat, add the garlic and onion and sauté for 5 minutes until fragrant and softened. Add the red and yellow pepper and corn and cook, stirring occasionally, for 5 minutes.
Add the prepared chili spice mix and the tomato paste and cook for 1 minute, stirring to mix well. Add crushed tomatoes, pinto beans, vegetable stock and slices of Field Roast Smoked Apple & Sage Plant-Based Sausages, stirring to combine. Bring to a boil and then immediately reduce to low heat. Cook slowly and gently, stirring occasionally, for about 30 minutes.
For the cilantro rice, pour the melted plant-based butter over the hot cooked rice. Stir in the chopped cilantro and season to taste with salt and pepper.
To serve, heap cilantro rice into large shallow bowls. Spoon over Chipotle stewed beans and sausage. Garnish bowls with green onion, tomato, and fresh chopped jalapenos. Serve hot with lime wedges for squeezing and plant-based sour cream to dollop if desired.