I “stole” this recipe from two fellow knotties. I haven’t tried it yet. . .not like me to even sneak a taste but I was in a hurry to make Jim dinner before I left for work. So needless to say, Jim’s is in the fridge and mine is in tupperware! I am sure it will be great!! The only difference that I made in my version was slicing the sausage instead of dicing. I also think it would be great with a dollop of light sour cream. I will post my opinion later. Until then to all my fellow foodies. . .enjoy this fiber-packed recipe! It was super quick, easy and I had most of the items already in my pantry.
Update: I just tried my meal, I added a dollop of sour cream and it made it much better for me. It seemed really dry for my taste so I made it a little more moist with the sour cream. This dish reminds me of Chiptole’s rice and beans. Yummy! I will be making this again!
Black Beans & Rice
- 1 tbsp. olive oil
- 1/4 cup chopped onion (I used a red onion)
- 1/8 cup chopped bell pepper
- 1 clove minced garlic
- 1/2 can (15 ounce) black beans, undrained
- 3/4 cup water
- 1/2 tsp. oregano
- 1/8 tsp. sugar
- 1 tsp. cumin
- 1/4 tsp. garlic powder
- 1/2 tbsp. sherry, cooking wine, or cider vinegar (I used Cider vinegar)
- 3 sun dried tomato chicken sausage links (Trader Joes)
- 1 cup hot cooked rice (white, brown, or wild)
- Heat the oil in a medium saucepan. Saute the onion, bell pepper, and garlic until tender, about 8-10 minutes.
- Slice sausage on a diagonal and add to the pan when the peppers and onions are cooked halfway through.
- Add in the remaining ingredients (except the rice) and stir until boiling. Reduce the heat and simmer 20-30 minutes until the sauce is reduced.
- Serve over rice.
Serves 2
Recipe Courtesy of: Gillian’s Goodies and Dinner with Danielle (thanks ladies!)
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