Rachael Ray Magazine’s 30 Minute Meals
Spicy Sausage, Chicken and Bean Pot
Serves 4
2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound bulk hot italian sausage
3/4 pound andouille sausage, cut on an angle into 1-inch lengths
1 1/2 pounds skinless, boneless chicken thighs, about 8, cut into thirds
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4 bone-in splie chicken breasts
1 Tbl. olive oil
2 medium onions, sliced
6 garlic cloves, minced
1/3 cup brown sugar
2 Tbl. white wine vinegar
Rinse chicken and pat dry with paper towels.
Heat oil in a medium non-stick skillet over medium-low heat. Add onions and garlic and cook about 6 to 8 minutes or until soft. Stir in sugar and […]

1 cup dried kidney beans
3 Tbl. olive oil
1 garlic clove, chopped
1 large onion, chopped
1 cup canned tomatoes
1 cup shelled peas
2 Tbl. chopped parsley
1 celery stalk, chopped
1 carrot, chopped
1 large potato, chopped
8 cups beef stock
salt and pepper
1 cup uncooked rice
Cover the dried beans with water and soak overnight. Drain.
Put oil in a large saucepan, add garlic, […]