Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.