This post contains a sponsored link to a recipe I developed for Riceland Foods.
Hello you. Is your Monday behaving?
I’m feeling a little peppy right at the moment after taking a ten-minute sunning break down on the dock. “Zing. Thunk. Sweeeeeal.” That was the sound of the ultra-lite fishing rod as it was cast just mere inches from my blissful spot. Squinting to shade my eyes from the sun and peering over my shoulder to the direction of the thunk, the line tugged and the fish was on. Of course, that’s when Dennis started acting cocky.
That was thirty minutes ago… before the fileting, descaling, and quick butter sauté in the character-filled carbon steel French sauté pan my sister found in a thrift shop. Don’t you just love that burned-on and forever-etched character that an old skillet and sheet pan provides? I definitely think it makes whatever you cook on it just a wee bit more enticing.
I used this very same carbon steel sauté pan recently for a photo shoot for Riceland. In fact, it inspired the actual dish. It all started with the idea to combine multiple forms of beans such as navy, white northern, kidneys, and black beans. I knew the medley of colors would look absolutely stunning on the greyed pan with a side of Riceland extra long grain white rice. Sautéed onions with just-the-right-blend of spices, sliced kielbasa, and the zing, thunk, sweeeeal of spiciness adds the perfect touch.
Sounds a wee bit enticing, doesn’t it?
This Kielbasa and Four Bean Skillet Over Rice recipe is now available on the Riceland site. Go check it out.
Want an insider tip from someone who has made this recipe about ten times since the first time? Scoop a hefty serving in a bowl, add shredded cheese, sour cream, and fry an egg on top. Heavenly.
Happy sautéing.
Eat well, my friends. Eat well.
Lyndi
