White Beans & Rice Plate Recipe

Cook rice

Rinse the rice under cold water until water runs clear. In a medium saucepan bring 3 cups water to a boil with 1/4 tsp salt. Add the rinsed rice and 1 tbs olive oil, stir once, cover, reduce to low and simmer 18 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare sausage

While rice cooks, slice the smoked sausage into 1/4-inch rounds. Heat a large skillet over medium-high heat. Add the sliced sausage (no additional oil needed if sausage is fatty). Brown 3–4 minutes per side until edges are crisp. Transfer browned sausage to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add 1 tbs olive oil to the same skillet. Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Combine beans & season

Add the drained and rinsed white beans to the skillet with the onion and garlic. Pour in 1 cup chicken or vegetable broth, add bay leaf, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer & finish

Return the browned sausage to the pan and simmer everything together uncovered for 6–8 minutes so flavors meld and liquid reduces slightly (beans should be saucy but not dry). Taste and adjust seasoning. Stir in 2 tbs chopped parsley and 1 tsp lemon juice just before serving. Remove and discard bay leaf.

Assemble plate

Place about 3/4 cup cooked rice on each plate (recipe makes 4 servings). Spoon one-quarter of the sausage-and-white-bean mixture alongside the rice. Garnish with additional parsley if desired.

Make dressing: In a small bowl or jar whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Italian seasoning, 1/2 tsp Dijon mustard, and salt and pepper to taste. Taste and adjust acidity or seasoning as desired.

Toss salad: In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle with desired amount of Italian dressing (about 2–3 tbs per 4 servings) and toss gently. Serve a portion of the salad alongside the rice and beans on each plate.

Warm rolls: Warm dinner rolls in a 350°F (175°C) oven for 5–8 minutes or microwave covered for 15–20 seconds per roll. Serve with softened butter if desired.

Final plating: Serve each plate with rice, sausage & white beans, a portion of green salad dressed with Italian dressing, and one warmed roll with butter. Offer extra hot sauce or lemon wedges at the table if desired.