| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Caribbean | 1 | Servings | |
INGREDIENTS
| 2 | cn | (15 1/2 ounce) black beans |
| 1 | Onion, coarsely chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | tb | Olive oil (or more) |
| 2 | c | Chicken broth |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Curry powder |
| 1/8 | ts | Dried oregano |
| 1 | Jalapeno, minced | |
| 2 | c | Long-grain rice |
| 2 | tb | Chopped cilantro |
| 2 | c | Canned tomatoes, coarsely chopped |
| 1 | pk | (10 ounce) frozen peas, thawed |
| 1 | lb | Smoked sausage, sliced |
| 3 | Underripe bananas | |
| 2 | tb | Unsalted butter |
INSTRUCTIONS
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 <[email protected]> on Jan 22, 1997.
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