2 cans of red kidney beans
1 Turkey sausage or kielbasa
1/2 teaspoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 can chicken stock
Cut up the turkey sausage/kielbasa into ~1/2inch pieces.
With blender, puree 1 can of beans with the chicken stock, garlic powder (and onion powder if you used that), salt and sugar until smooth.
I only realized after I finished that I don't think I was supposed to cook the turkey sausage along with the beans in the last step. It tasted fine, and saved me from having to clean an addition dish since I used the same pot to brown them originally, so I'm not too worried.
When I followed the directions, I ended up with a really liquidy, almost soup-like consistency at the end of the 20 minutes of simmering. The picture that you see above with the nice beans and rice consistency is the result of simmering for 20 minutes, then boiling again for 3-4 minutes to cook down some of the liquid. That worked well.
Finally, this would be good without the turkey sausage, too, for all my vegetarian friends and friends who want to spend even less money than me.
RP Servings: 4, possibly 5.
Stars: 3.5. It was good, and we really liked it! It's a good staple, and I'll definitely make it again. Next time I might play with the seasonings a bit- we have some Royco from Uganda that is a blend of seasonings and goes GREAT with beans and rice, so I'll give that a try for sure. But the method is sound, it turned out really well, and it was probably $3.75 for the entire pot including the rice. $1.75 without the turkey sausage. At less than $1 per (filling) meal, I can't really say no to that!