gene’s beans and rice

i just made this up today.

“gene’s”?
named after my favorite sausage shop of all-time.

shrug.

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1 link smoked sausage, ~1 cup, cut into chunks and skinned (i used hungarian spicy sausage, but it’d be great with anything)
1 sweet pepper
several tomatoes from the “dollar bin” at the veg shop, with the moldy bits sliced off

a squirt of garlic-dijon mustard
a few yellow mustard seeds
a hearty scoop of horseradish
two cloves of garlic
three sundried tomatoes
a small pinch of bouillon
a dash each paprika, caraway seed, thyme, smoked salt / seasoned salt (NOT MUCH! i oversalted it, forgetting the sausage is salty), black pepper, nutmeg, Worcestershire sauce

a heavy splash of white cooking wine
a heavy splash of apple cider vinegar

three cups water
a cup and a half mixed rice and urad dal (black lentils; use any cooked bean or pea, or uncooked pulse or lentil)

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fry mustard seed and minced fresh garlic in a tiny pat of fat, then add everything else and a lid and boil.

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topped with thick yogurt and tomato sauce, and kraut if you have it

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i was going for polish, but it kind of tastes like hungarian cajun food. really. like sauerkraut-caraway-seed jambalaya.

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