Smoked sausage, beans, and rice come together in one pot for a weeknight supper that needs almost no looking after. The lit'l smokies brown quickly and flavour everything else, so you can get dinner on the table in under thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 1130 calories a serving, 71 g protein, 135 g carbohydrate, 31 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon oil in a large heavy-bottomed pot or deep skillet over medium-high heat. Slice the lit'l smokies into 1/4-inch coins and add them to the hot pot; let them brown on both sides, stirring often, until they char lightly, about 5 minutes. While they cook, drain the can of beans and measure the broth.5 min
2. Push the sausage coins to the side, add 1 diced medium onion to the pot, and cook until it softens, about 2 minutes, stirring often. Add 2 minced cloves garlic and stir until fragrant, about 30 seconds.
3. Pour in 3/4 cup rice and stir until every grain is coated in oil, about 1 minute. Add 1.5 cups broth, the drained beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, then cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 18 minutes.18 min
4. Remove from the heat and let sit, covered, for 2 minutes. Fluff with a fork and serve straight from the pot.

Note Swap the canned beans for frozen if you have them; add them for the last 5 minutes of cooking. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with hot sauce, pickled onions, or a green salad to cut the richness.