Sausage With Kidney Beans

• 250 g rice
• 1/2 None onion, peeled and coarsely diced
• 1 clove garlic, peeled and finely diced
• 3 None pork sausages (each about 125 g)
• 1 tbsp oil
• 1 can (720 g) kidney beans in Mexican vegetable sauce
• 1 pinch white pepper
• None None Tabasco
• 1/2 bunch parsley
• None None tortilla chips

1. Bring 2 cups of water to a boil in a medium saucepan. Add the rice and return to the boil. Reduce heat, cover and simmer for about 20 mins until all the water is absorbed.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausages and brown for 5 mins, turning as necessary. Reduce heat to medium-low. Add 1/2 cup water, cover and simmer for 12 mins until cooked through. Remove the sausages to a plate; cover to keep warm. Add half the onion and the garlic to the skillet and cook for 2 mins, then add the beans with their liquid, pepper sauce and white pepper. Bring to a boil, reduce heat and simmer for 5 mins.
3. Divide the rice among three plates. Top each with a sausage and some beans. Sprinkle over the remaining onion and the parsley and serve with tortilla chips.

rice, onion, clove garlic, pork sausages, oil, kidney beans, white pepper, tabasco, parsley, tortilla chips

Taken from recipes-plus.com/api/v2.0/recipes/16884 (may not work)