Red beans and rice with smoked sausage and bananas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (15 1/2 ounce) black beans |
| 1 | Onion, coarsely chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | tablespoon | Olive oil (or more) |
| 2 | cups | Chicken broth |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Curry powder |
| ⅛ | teaspoon | Dried oregano |
| 1 | Jalapeno, minced | |
| 2 | cups | Long-grain rice |
| 2 | tablespoons | Chopped cilantro |
| 2 | cups | Canned tomatoes, coarsely chopped |
| 1 | pack | (10 ounce) frozen peas, thawed |
| 1 | pounds | Smoked sausage, sliced |
| 3 | Underripe bananas | |
| 2 | tablespoons | Unsalted butter |
Directions
Now here's *my* favorite red beans and rice dish - not Southern but Caribbean. It's another one from The San Antonio Herb Society Cookbook.
(Fran Rich)
Don't be tempted to skip the bananas - they give this recipe a real Caribbean flavor! Pass the salsa for those who want a little more kick.
Sauté onion and garlic in 1 tablespoon olive oil until softened; add to beans along with broth, cumin, curry, oregano, jalapeno, rice, cilantro and tomatoes. Cover and cook over medium-low heat until rice is barely tender, about 15 minutes. Add peas, cover, and set aside. Brown sausage slices in a skillet, adding a tiny bit of olive oil if necessary. Remove from pan and place on rice. Slice bananas; sauté in butter until lightly browned. Serve rice and beans surrounded by browned sausage and bananas.
Serves 6.
Posted to EAT-L Digest 21 Jan 97 by Fran <frich@...> on Jan 22, 1997.