I would just like to apologize for the lack of weekday entries lately. I have only been making a couple of entries on weekends because I have just been really bogged down with tests and research lately. I also run into problems with weekday cooking because I usually eat with the boyfriend, and he doesn’t get back from class until 9 at night. That leaves me with zero good light for photos, so it’s a huge pain in the butt to write a blog entry during the week. I did finally manage to cook up something tonight! You can’t see or hear me laughing, but I give you my word that I just laughed way too hard at my own pun. It’s been a long week.
I think that I am going to start doing a series of crock pot recipes over the next month or so because it is really the easiest way to work around my school schedule. I also cannot recall ever having eaten something from a slow cooker that was anything short of delicious. There is just something so fantastic about meat that falls apart after being cooked for hours. This is my first time making a meal with sausage (other than breakfast), and I don’t know why I have waited so long to try it out.
I got this recipe from a crock pot cookbook that has definitely lived up to my expectations so far. It’s a compilation of three different cookbooks, so I will probably never run out of yummy things to cook. The one and only different I made to this recipe was to cut the amount of pinto beans in half. I hate pinto beans more than any other food in the world. It’s got nothing to do with the flavour of them and everything to do with the texture. I don’t mind putting them into recipes as long as I can eat around them. Disgusting little beans aside, this meal was so perfect. The weather has been absolutely beautiful the past couple of days as the temperature has finally dipped below sweltering, so it was really nice to have a warm meal and actually feel like it was the proper time of year for it.
Italian-Style Sausage with Rice
1 lb mild Italian sausage, cut into 1-inch pieces
1 can (29 oz) pinto beans, rinsed and drained
1 cup spaghetti sauce (just use your favourite)
1 green bell pepper, cut into strips
1 small onion, halved and sliced
1/2 tsp salt
1/4 tsp black pepper
Hot cooked rice
Chopped fresh basil (optional)
1. Brown the sausage in a large nonstick skillet. Pour off drippings.
2. Place sausage, beans, spaghetti sauce, bell pepper, onion, salt, and pepper into crock pot. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until done.
3. Serve with rice. Garnish with basil, if desired.