In a medium saucepan with a lid, combine 2 1/2
cups water, butter beans, bouillon cube, and 1/4
teaspoon kosher salt. Place over medium high heat,
cover, and let come to and maintain a gentle boil. NOTE, when using
frozen beans adjust recipe for cooking time, refer to package.
MISE EN PLACE- Trim and chop green onions, keeping
whites and greens separate. Finely chop parsley
stems and leaves. Halve sausage lengthwise; cut
into 1/4 inch thick slices.
Place a large skillet over medium-high heat,
and add 2 teaspoons olive oil. When oil is hot
and shimmering, add sausage, scattering in a
single layer. Cook undisturbed for 1 minute.
Toss well, and add green onion whites. Cook,
tossing occasionally, until sausage is lightly
browned and onion is fragrant, about 2 minutes
more.Add butter beans, broth and rice, and stir
well. Increase heat to high, and bring to a
boil. Stir well, and let boil 2 minutes. Reduce
heat to medium-low, maintaining a gentle but
visible boil. Cover and cook until all liquid
has been absorbed and rice and beans are
tender, about 20 minutes.
When rice is ready, uncover and gently fluff rice.
Add butter, parsley, green onion greens, and 1/8
teaspoon pepper. Stir gently to combine.
Tart Apple & Greens Salad
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