Black Beans & Rice With a Twist

18 June 2008

Dinner tonight was really good. We make black beans and rice about once a month, but we're constantly trying different recipes and spice combinations, having yet to settle on one we really like. I think tonight, I've finally created it... mostly out of "Oh, I have some of this left over in the fridge to use up." What a happy surprise to have it turn out so incredibly good!

Here is what I did.
  1. Cook the rice. I made brown Basmati.  It's our fave, but you can use white rice or whatever rice you have on hand.
  2. In a pan cut up a turkey smoked sausage and cook with a little water in the bottom of the pan.  Andouille would be best, but it's a little spicy for Finn.
  3. In a separate pan, sautee one white onion until it is translucent and the raw is cooked out. at that point, add a dash (or 2-3) of Tabasco
  4. Add 4 cloves of garlic pressed and about a 1 inch piece of fresh ginger grated.  Cook for 2 or so minutes until fragrant.
  5. Add in 1 can of black beans, drained and rinsed + one half can of pineapple (tidbit size is good) *note: I would totally prefer fresh pineapple, but the canned works in a pinch.
  6. Add in a little (maybe 2 TB) of the pineapple juice and squeeze a quarter lime over the top.
  7. Add in cumin, oregano, basil, and black pepper to taste. You will need a liberal amount to make it work. Cook until the mixture is heated through.
  8. Then add the sausage into the black bean mix and cook for another 2-3 minutes to blend flavors.
  9. Serve black bean mixture over the rice.

It would work just as easily to go vegetarian and not add the sausage. It would also be fantastic with a crisp green salad. If you like bell peppers you can add those in as well when cooking the onions.

No comments:

Post a Comment

Thanks so much for taking the time to add your thoughts! Comments on older posts are moderated, so if they don't get published immediately, don't despair.

Related Posts with Thumbnails