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.

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