| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Italian |
Turkey |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Hot Italian turkey sausage links |
| 2 |
ts |
Olive oil; or vegetable oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green pepper; diced |
| 1 |
ts |
Minced garlic |
| 38 |
oz |
Black beans; 2 cans, rinsed |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
c |
Chicken broth; defatted* |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Ground red pepper |
| 1 |
c |
Long-grain rice; cooked |
| 1 |
sm |
Red pepper; diced |
INSTRUCTIONS
1. Place sausages in 1/4 inch water in nonstick skillet. Cover and cook 10
minutes. Uncover and cook until sausages are browned on all sides. Remove
and chop.
2. Add oil, onion, green pepper and garlic to same skillet. Cook, stirring
until tender, 10 minutes.
3. Return sausage to skillet; stir in beans, vinegar, broth, salt, oregano,
thyme and ground red pepper. Reduce heat to low; cover and simmer, 5
minutes.
4. Serve over rice. Garnish with diced red pepper.
* To defat chicken broth: Freeze broth 30 minutes until fat solidifies on
surface. Remove fat with slotted spoon.
Cooking time: 30 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : Thanks to all the hearty flavor from the spices, you'd never know
that this entree contains very little meat.
Recipe by: LHJ Recipes
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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