Red Beans And Rice With Smoked Sausage And Bananas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Caribbean | 1 | Servings | |
INGREDIENTS
| 2 | 15 1/2 ounce black beans | |
| 1 | Onion, coarsely chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | T | Olive oil, or more |
| 2 | c | Chicken broth |
| 1/2 | t | Ground cumin |
| 1/2 | t | Curry powder |
| 1/8 | t | Dried oregano |
| 1 | Jalapeno, minced | |
| 2 | c | Long-grain rice |
| 2 | T | Chopped cilantro |
| 2 | c | Canned tomatoes, coarsely |
| chopped | ||
| 1 | 10 ounce frozen peas | |
| thawed | ||
| 1 | lb | Smoked sausage, sliced |
| 3 | Underripe bananas | |
| 2 | T | 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 <frich@TENET.EDU> on Jan 22, 1997.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3565
Calories From Fat: 1521
Total Fat: 169.9g
Cholesterol: 365mg
Sodium: 10002mg
Potassium: 6207mg
Carbohydrates: 347.3g
Fiber: 90.6g
Sugar: 20g
Protein: 171.9g