| Dale's Cajun Black Beans And Rice | ||
| 2 |
hot italian sausage links (~8 oz) | |
| 2 ts | canola or peanut oil | |
| 1 lg | onion; chopped | |
| 3 cl | garlic; crushed | |
| 1 tb | cajun spice | |
| 1/4 ts | fresh ground black pepper | |
| 1 ts | ground cumin | |
| 1/8 ts | cayenne pepper (or to taste) | |
| 3 tb | red wine vinegar | |
| 3 tb | water | |
| 3 cp | black beans (1 cup dry) -- soaked & cooked | |
| 2 cp | rice Cooked according to instructions (you know how) | |
| 1/2 cp | frozen corn well thawed and drained (optional) | |
| 1/4 cp | chopped fresh cilantro | |
| 1/8 cp | fresh mint (or to taste -- if you're Dave :-) | |
| 1 | bell pepper; diced | |
| 1 | red medium hot pepper; diced | |
|
1. Cook sausage thouroughly. Drain and break up as much as possible
with a fork; set aside. 2. Place oil in a nonstick saute pan; add bell pepper, onion, and garlic. On low saute uncovered for 10 minutes or until tender. 3. Return sausage to skillet; add Cajun spice, cumin, cayanne, vinegar, black pepper, and water and stir well. 4. Add precooked beans, cilantro, mint, and corn; cover and simmer over low heat for 8 minutes stiring twice to allow flavors to blend. 5. Divide cooked rice among desired number of bowls. Ladle beans proportionally over rice and top with sprinkle of red pepper. | ||
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