Black Beans & Rice
Servings
4Serving size
1 1/2 cups beans with riceThis recipe can be multiplied and makes great leftovers. Serve with Brown Rice
Serve with Brown Rice
Ingredients
| 1 tsp. Olive oil |
| 8 Ounces Link Sausage (sliced into 1/2 inch thick half rounds) |
| 3 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1 large Green bell peppers (diced) |
| 3 Medium stalk Celery, raw (diced) |
| 5 cup Water |
| 2 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/2 tsp. Salt |
| 1 tsp.. Ground cumin |
| 1/2 tsp., leaves Dried oregano |
| 1/4 tsp. Cayenne pepper |
| 1/4 tsp. Ground cinnamon |
Instructions
Remove the sausage to a plate and set aside.
Add the garlic to the rendered fat and saute, stirring frequently, for 2 minutes. Do not the garlic brown.
Add the onion and continue cooking, stirring frequently, for 3-5 minutes or until the onion is translucent.
Add the bell pepper and celery and continue cooking, stirring frequently, for another 4-5 minutes.
Return the sausage to the pan and add the water, black beans, salt, cumin, oregano, cayenne, and cinnamon.
Stir thoroughly and bring the mixture to a slow boil, then reduce heat to low and just barely simmer, uncovered, 4 hours, stirring occasionally. Add 1/2 cup water at a time, if needed, to prevent the beans from becoming too dry.
Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Slowly cooking the sausage so that the fat renders out of it is the key to giving this recipe fullest flavor without adding fat in the form of a roux (which is butter and flour). Be patient and cook this slooooowwwly. The beans will break down and thicken the dish (and of course mashing a few against the side of the pot with your spoon as it cooks won’t hurt either).