In the South, there are also certain food combinations that are “expected.” If you have bbq, then you have baked beans. If you have fried chicken, you have mashed potatoes. If you have ice tea, it’s gonna be sweet! You get the idea… Anyway, beans are no different. If a Southerner has beans, they’re going to have pork in them. I’m not sure I’ve ever seen my mom or granny make beans and not load them up with bacon or ham or whole ham hocks.
For last night’s dinner, I decided to combine all of these influences into one bowl. The result…utter DELICIOUSNESS! A little Southern, a little Spanish, a WHOLE lot of flavor!
1 lb. smoked sausage (I prefer Uncle John’s Pride Smoked Sausage from Tampa)
2 c. water
1 tsp salt
1 c. parboiled rice
1/2 c. chopped onion
2 cloves crushed garlic
1 TBSP olive oil
2 cans garbanzo beans
1 c. water
2 bay leaves
2 pkt Goya Sazon seasoning with saffron
1 TBSP dried parsley
1/2 tsp red pepper flakes
1 can Ro-Tel tomatoes & chilies
In a 2 qt pot, bring 2 c. water and salt to a boil. Add rice and cook on low for 25 minutes or until done. Remove from heat.
Meanwhile, in another pot, saute onion and garlic in olive oil until tender. Add garbanzo beans, water, bay leaves, Sazon seasoning, red pepper, and parsley. Bring to a boil. Reduce heat to medium and simmer for 15 minutes. Add the can of Ro-Tel tomatoes and chilies and simmer an additional 5 minutes. Remove from heat.
In a non-stick or seasoned cast iron skillet, fry split sausage links until slightly charred and crisp. **This can also be done on a grill pan.**
Spoon 1/2 c. rice in the center of the bowl. Spoon beans & juice around (not on top), and place split sausage link over the rice. Garnish with chopped onion and parsley