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Kunzler Southwest Frank & Beans

kunzler-southwest-frank-beans

Description



Rice and beans don’t always have to be so bland. Kunzler’s Southwest Frank will add a ton of flavor to this traditional favorite.

Prep
25m

Cook
35m

Serves
6 – 8

Where to Buy Kunzler Products

Ingredients



  • 1 Package Kunzler Southwest Franks

  • 1 medium sized onion
  • 1 red pepper
  • 4 stalks celery
  • 1 T Olive Oil
  • 2 T Butter
  • 2 cans Red Beans, rinsed and drained
  • 2 cups uncooked long grain rice
  • 1 T Olive Oil + 1 T Butter
  • 1 t salt (to taste)
  • 1 pack Saffron
  • 6 C vegetable or chicken stock

Directions



Step 1

Begin preparing the Spanish yellow rice: place medium size sauce pan on burner set to high heat.

Step 2

Add the olive oil and butter to the sauce pan, add rice and cook until rice is translucent. (6-8 minutes)

Step 3

Lightly crush the saffron threads. Add salt and saffron to the rice. Stir in half the stock.

Step 4

Bring to boil, slowly stirring remaining stock into the rice. Reduce heat, continue to simmer 16-20 minutes.

Step 5

Begin frank and beans while the Spanish yellow rice continues simmering.

Step 6

Remove Southwest franks from package, slice into 3/8” pieces on a bias cut. Set aside in prep bowl.

Step 7

Dice onion, pepper, and celery. Place sauté pan on stove set to high heat.

Step 8

Add oil and 1 T butter to the ban, add all vegetables and cook until onion is translucent.

Step 9

Using slotted spoon, transfer to prep bowl. Return pan to the heat, add 1 T butter and sliced franks.

Step 10

Cook franks 2-4 minutes, when the franks have some caramelization add beans and the cooked veg mix.

Step 11

Set aside on low heat to keep warm.

Step 12

Check tenderness of the rice, season with salt and add additional butter (optional).

Step 13

Serve by placing portion of rice on plate and carefully place a portion of frank and beans over the top.

Step 14

Enjoy!

Kunzler Southwest Frank & Beans

http://www.kunzler.com/recipe/kunzler-southwest-frank-beans/

Ingredients

  • 1 Package Kunzler Southwest Franks

  • 1 medium sized onion
  • 1 red pepper
  • 4 stalks celery
  • 1 T Olive Oil
  • 2 T Butter
  • 2 cans Red Beans, rinsed and drained
  • 2 cups uncooked long grain rice
  • 1 T Olive Oil + 1 T Butter
  • 1 t salt (to taste)
  • 1 pack Saffron
  • 6 C vegetable or chicken stock

Directions

  1. Begin preparing the Spanish yellow rice: place medium size sauce pan on burner set to high heat.
  2. Add the olive oil and butter to the sauce pan, add rice and cook until rice is translucent. (6-8 minutes)
  3. Lightly crush the saffron threads. Add salt and saffron to the rice. Stir in half the stock.
  4. Bring to boil, slowly stirring remaining stock into the rice. Reduce heat, continue to simmer 16-20 minutes.
  5. Begin frank and beans while the Spanish yellow rice continues simmering.
  6. Remove Southwest franks from package, slice into 3/8” pieces on a bias cut. Set aside in prep bowl.
  7. Dice onion, pepper, and celery. Place sauté pan on stove set to high heat.
  8. Add oil and 1 T butter to the ban, add all vegetables and cook until onion is translucent.
  9. Using slotted spoon, transfer to prep bowl. Return pan to the heat, add 1 T butter and sliced franks.
  10. Cook franks 2-4 minutes, when the franks have some caramelization add beans and the cooked veg mix.
  11. Set aside on low heat to keep warm.
  12. Check tenderness of the rice, season with salt and add additional butter (optional).
  13. Serve by placing portion of rice on plate and carefully place a portion of frank and beans over the top.
  14. Enjoy!