Plaidophile

This is probably the least-Jewish dish I've ever made, because it prominently features pork. OMG.

Take one pound of pork sausage and remove it from its casing. (Obviously I mean the kind of sausage you get from the butcher or make yourself, not from the Hillshire Farms package. Though a polska kielbasa is probably good for this too.) For this I specifically used some hot sage pork sausage which my local grocery was carrying.

Brown it in a medium open stock, and add one diced white onion, a handful of chopped cilantro, and a few tablespoons of crushed red pepper (to taste).

Stir until the sausage is mostly cooked. Drain the fat off if you're watching your cholesterol/fat/etc. intake (but note that pork fat is actually lower in cholesterol and saturated fat than butter, not that that's saying much), then add one can of stewed tomatoes and two cans of beans. I used one can of black beans and one of red kidney beans. Bring to a boil, cover, and reduce heat to a slow simmer.

In a saucepan, combine one cup of uncooked white rice and two cups of chicken or vegetable broth. Bring to a boil, cover, and simmer.

Twenty minutes later or so, add the rice to the stew, and stir. Or, if you prefer, serve the stew over the rice. It's up to you. If the chicken broth and rice formed a crust on the bottom of the pot, break it up into chips to serve with the stew or something. It's actually a pretty yummy snack on its own.

Refrigerate any leftovers for up to one week, or freeze for up to 2-3 months for later.

(Ground beef or turkey would probably also work, if you keep kosher or something.)