Rice with beans and smoked sausage

Ingredients:

• 280 g frozen black-eyed beans, thawed
• 2 tablespoons extra-virgin olive oil
• 170 g smoked turkey sausage (or other smoked sausage), thinly sliced
• 1 bunch green onions, thinly sliced ​​(whites separated from greens)
• 2 small stalks of celery, diced
• 6 cloves garlic, thinly sliced
• 1 jalapeño pepper, finely chopped
• 2 tsp. jerk seasoning
• 2 tsp chopped fresh thyme
• 2 tbsp tomato paste
• 1 cup long-grain brown rice
• 2 bay leaves
• 4 cups chopped kale (stems removed)

Preparation:

1. Combine the beans, 3 cups of water, and a pinch of salt in a small saucepan. Cover and bring to a boil.
2. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden brown, about 2 minutes. Add the white part of the green onion, celery, garlic, and jalapeño. jerk seasoning and a generous pinch of salt. Cook until the vegetables are golden brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes.
3. Add the rice, bay leaf, and beans along with their liquid to the pan and bring to a boil; do not stir.
4. Add the cabbage; cover, reduce heat to low, and simmer until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaf.
5. Just before serving, sprinkle with green onions and fluff with a fork.