| 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 <frich@TENET.EDU> on Jan 22, 1997.
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