Brazilian Rice and Beans

Brazilian Rice and Beans

1 med. Sized onion, chopped
3-4 garlic cloves, minced
3 tbsp. olive oil
1 lb turkey polska kielbasa sausage, cut to 1 in. pieces
3 cans black beans—do not drain them
3 bay leaves (buy this in the spice section, very cheap)


On medium heat, cook onion and garlic in olive oil until soft. Add polska and cook for 2 minutes. Add black beans and bay leaves, stir. Increase heat to soft boil. Reduce heat and allow to boil softly for 15 minutes, stir every 5 minutes or so. You can serve right away, but I like to make this in the morning, and let it sit on the stove until dinner time to soak up all of the flavor. If you do this, you just turn the stove off after you have boiled them for 15 minutes. Warm up before serving.

Serve with rice and top with vineagrette if

Vineagrette:

1 large tomato, diced
¼ cup diced onion
2 tbs. Olive oil
¼ cupVinegar (white or red wine)

Combine above ingredients and stir. Gives the beans a great zing!