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Stick-To-Your-Ribs Supper

Total Time

Prep: 10 min. Bake: 30 min.


10 servings

This sausage and bean skillet dish appears on my Sunday dinner menu at least once a month. For a little extra zest, add more chili powder and cayenne pepper.—Cynthia Chapman, Allendale, South Carolina


  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 pound smoked kielbasa or smoked Polish sausage, thinly sliced
  • 1-1/2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup uncooked long grain rice
  • 1 cup shredded part-skim mozzarella cheese


  1. In a large skillet, saute the green peppers, onion and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice.
  2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes longer or until cheese is melted.

Nutrition Facts

1 cup: 335 calories, 16g fat (6g saturated fat), 37mg cholesterol, 889mg sodium, 32g carbohydrate (6g sugars, 6g fiber), 16g protein.

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