| 1-2 c. jasmine rice |
| 1 pkg. beef sausage links, cut to 1/4" thick |
| Worchestershire sauce |
| 1-2 cans kidney beans |
| 2-3 t. vinegar, preferably cider |
| 1 lemon or lime |
| 2-3 t. italian seasoning |
| 2 t. rosemary |
| cracked pepper |
Start rice cooking. Add vinegar and 1 t. rosemary to the beans and cook in own juices. Melt some butter in a skillet, then add sausage with Worchestershire sauce. When sausage is mostly cooked on one side, add half the italian seasoning, then turn, and add the rest to the other side, along with the rosemary. When the sausage is starting to turn color on the bottom (starts to stick to the pan), add the lemon or lime and the pepper. Serve.
Serves 1-3.