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About the Dish

  • Butter Beans

    Butter Beans

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Smoked Chicken Sausage

    Smoked Chicken Sausage

  • Green Onion

    Green Onion

  • Long Grain Rice

    Long Grain Rice

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Salad Greens

    Salad Greens

  • Apple


  • Butter


  • Parsley



In a medium saucepan with a lid, combine 2 1/2 cups water, butter beans, bouillon cube, and 1/4 teaspoon kosher salt. Place over medium high heat, cover, and let come to and maintain a gentle boil.
MISE EN PLACE: Trim and chop green onions, keeping whites and greens separate. Finely chop parsley stems and leaves. Quarter, core, and thinly slice apple. Halve sausage lengthwise; cut into 1/4 inch thick slices.
Place a large skillet over medium-high heat, and add 2 teaspoons olive oil. When oil is hot and shimmering, add sausage, scattering in a single layer. Cook undisturbed for 1 minute. Toss well, and add green onion whites. Cook, tossing occasionally, until sausage is lightly browned and onion is fragrant, about 2 minutes more.
Add butter beans, broth and rice, and stir well. Increase heat to high, and bring to a boil. Stir well, and let boil 2 minutes. Reduce heat to medium-low, maintaining a gentle but visible boil. Cover and cook until all liquid has been absorbed and rice and beans are tender, about 20 minutes.
Meanwhile, make vinaigrette: To the container of cider vinegar, add sugar, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Place cap on snugly, and shake well to combine. In a bowl combine greens and apple. Drizzle with vinaigrette, and toss gently to combine.
When rice is ready, uncover and gently fluff rice. Add butter, parsley, green onion greens, and 1/8 teaspoon pepper. Stir gently to combine.
To serve, divide the rice pilaf and salad between 2 dinner plates. Enjoy!