Sausage With Kidney Beans - cooking recipe

Ingredients

250 g rice
1/2 None onion, peeled and coarsely diced
1 clove garlic, peeled and finely diced
3 None pork sausages (each about 125 g)
1 tbsp oil
1 can (720 g) kidney beans in Mexican vegetable sauce
1 pinch white pepper
None None Tabasco
1/2 bunch parsley
None None tortilla chips

Preparation

Bring 2 cups of water to a boil in a medium saucepan. Add the rice and return to the boil. Reduce heat, cover and simmer for about 20 mins until all the water is absorbed.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausages and brown for 5 mins, turning as necessary. Reduce heat to medium-low. Add 1/2 cup water, cover and simmer for 12 mins until cooked through. Remove the sausages to a plate; cover to keep warm. Add half the onion and the garlic to the skillet and cook for 2 mins, then add the beans with their liquid, pepper sauce and white pepper. Bring to a boil, reduce heat and simmer for 5 mins.
Divide the rice among three plates. Top each with a sausage and some beans. Sprinkle over the remaining onion and the parsley and serve with tortilla chips.