Haricots rouges à la mijoteuse et couscous de chou-fleur

Ingrédients

• 1 lb smoked turkey sausage, cut into chunks
• 350 g (~2 1/2 cups) dried red beans
• 4 cups chicken stock (low sodium)
• 1 cup water
• 3 celery stalks, chopped
• 3/4 cup red onion, chopped/diced
• 1 large green bell pepper, chopped
• 1/2 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon fresh thyme
• 1/2 tablespoon oregano
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• pinch coconut sugar
• sea salt & pepper to taste
• 4 green onions, chopped
• 454 g shredded cauliflower “pearls”
• 3 tablespoon olive oil (or ghee)
• 1/3 cup red onion, diced
• 1 tablespoon minced garlic
• sea salt & pepper to taste

Préparation

1. 1

   Add all ingredients (except the cauliflower) to a slow cooker. Cook on low for 6 to 8 hours, or on low for 4 to 6 hours. Pro-tips: for a thicker sauce, consider adding a few tablespoons of arrowroot starch mixed with a few tablespoons of water.

2. 2

   To make the cauliflower pearl couscous, add raw cauliflower florets to a food processor or blender, and pulse blend continuously until you have the consistency and structure of pearl couscous.

3. 3

   Set a nonstick skillet on low-medium heat and add olive oil, garlic and red onion. Saute for about 2 minutes until fragrant and be careful not to let it burn.

4. 4

   Add couscous to the skillet and cook for about 5 minutes, or until the edges are somewhat brown. Season to taste with sea salt & pepper.

5. 5

   Once the red beans have finished the cooking cycle, season to taste with sea salt and pepper. Then enjoy the red beans with cauliflower couscous as an alternative to white rice.