Jambalaya with Bacon and Beans

Ingredients:

Jambalaya

• 4 slices bacon, cut in half
• 450-700 g sausage, finely chopped
• Two 16-ounce cans of black beans with liquid
• Two jars of tomato sauce, 225g each.
• One can (115 g) of green chili peppers
• 1.5 tsp onion powder
• 1/2 tsp. Italian herbs
• 2 medium carrots, chopped
• Black pepper

Wild rice

• 3 cups chicken broth
• 1 cup wild rice
• 1 bay leaf
• Hot sauce, to taste

Preparation:

1. Prepare jambalayaIn a large saucepan or Dutch oven, fry the bacon until crisp and set aside. Lightly brown the sausage in the bacon grease. Add the beans, tomato sauce, chili, onion powder, Italian herbs, carrots, and a little black pepper. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes. Stir occasionally.
2. Cook wild riceIn a saucepan, bring the chicken broth to a boil and add the rice, bay leaf, and hot sauce. Reduce heat to a simmer, cover, and simmer for 45 minutes. Turn off the heat and let stand for 5 minutes. Remove the lid and stir. Remove the bay leaf before serving.
   
   Crumble the bacon and sprinkle it over the jambalaya. Serve with wild rice.