Good morning I are going to share those Again looking for a chicken and pork sausage and beans. recipe that is delicious The method of preparing it is very easy. Just need patience and persistence. So that chicken and pork sausage and beans. has aroma and taste that can arouse appetite.

In order for the taste of chicken and pork sausage and beans., you need to do first from the type of ingredients, then selection of ingredients that are good to how to process and serve it. No need Confused if want to prepare chicken and pork sausage and beans. good as long as you know the trick and how to make this dish can become treat very special.

Ingredients and seasonings required in prepare

1. Take 1 pork sausage chorizo
2. Prepare 2 chicken sausage mild Italian
3. Prepare 1 pork sausage andouille
4. Take 1 large onion, chopped
5. Prepare 1 large carrot, chopped
6. Use 2 stick celery, chopped
7. Take 1 large yellow pepper, chopped
8. Prepare 4 clove garlic, sliced
9. Take 1 small port / sherry splash
10. Use 1 can fire roasted diced tomatoes
11. Prepare 1 can beans
12. Prepare 1 cup chicken stock
13. Prepare 1 smoked rind
14. Prepare 2 each bay leaves
15. Prepare 4 thyme sprigs
16. Prepare 1 dash salt and pepper
17. Prepare 6 rice cooked

In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Carefully place chicken in hot oil in same pot. Turn off heat, and move chicken to bowl with other meat.

How to cook Chicken and pork sausage and beans.:

1. Prep your rice, and get that set up first. I'm usually putting my rice cooker to use, so I rinse my rice and soak for 30 minutes. Afterwards, putting it in and letting it get started.
2. In a large heavy 5 quart pot, splash some high heat oil in and turn on the heat to a little over medium. Drop in the sausage, and fill with enough water to go half way up the sausage. Allow to cook, turning occasionally, until water is gone, and sausage is brown. Don't be afraid of the brown bottom, that's the good stuff.
3. Remove sausage and allow to sit, splash in the onion, add pepper and salt. If it seems a little dry, add more high heat oil. Stir and allow to cook until a little opaque.
4. Add in the celery and carrot, a little more pepper and maybe salt. Stir and allow to get heated.
5. Add yellow pepper and garlic, stir in and give enough time for both to warm and take a slight color.
6. Splash in the port / sherry to deglaze the pot and add the beans (rinsed), tomatoes, chicken stock, bay leaves, thyme, and top off with water (by rinsing the tomato can and the stock box, if possible) until the water almost covers the food. Top off with smoked rind. Stir up well and cover.
7. Once it comes to a simmer, allow to do so for 45 minutes, with the lid providing a vent out. Check and stir occasionally, if it gets too excited, turn it down a level.
8. After 45 minutes, take it off the heat. Allow for a few minutes of cool time, then serve over rice. It's nice to rip up some cilantro to sprinkle over the top. Enjoy.
9. Done and ready to serve!

Discard almost all pan drippings, leaving about two tablespoons in the pot. Heat dutch oven again over medium-high heat. Trim the chicken thighs of excess fat and cut into bite-size pieces. Heat oil over MEDIUM-LOW heat in a large Dutch oven. Add carrots, celery, onions and garlic.

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