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Red Beans And Rice With Smoked Sausage And Bananas
Ingredients
- 2 can (15 1/2 oz) black beans
- 1 x Onion, coarsely minced
- 3 x Cloves garlic, minced
- 1 Tbsp. Extra virgin olive oil (or possibly more)
- 2 c. Chicken broth
- 1/2 tsp Grnd cumin
- 1/2 tsp Curry pwdr
- 1/8 tsp Dry oregano
- 1 x Jalapeno, chopped
- 2 c. Long-grain rice
- 2 Tbsp. Minced cilantro
- 2 c. Canned tomatoes, coarsely minced
- 1 pkt (10 oz) frzn peas, thawed
- 1 lb Smoked sausage, sliced
- 3 x Underripe bananas
- 2 Tbsp. 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)
- Do not 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.
- Saute/fry onion and garlic in 1 Tbsp. extra virgin olive oil till softened; add in to beans along with broth, cumin, curry, oregano, jalapeno, rice, cilantro and tomatoes. Cover and cook over medium-low heat till rice is barely tender, about 15 min. Add in peas, cover, and set aside. Brown sausage slices in a skillet, adding a tiny bit of extra virgin olive oil if necessary. Remove from pan and place on rice. Slice bananas; saute/fry in butter till lightly browned. Serve rice and beans surrounded by browned sausage and bananas.
- Serves 6.
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