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Recipes - Black Beans and Rice (with andouille sausage) Recipe

Recipe Name

Black Beans and Rice (with andouille sausage)

Submitted by

jshorb

Recipe Description

This is a fairly quick recipe: if you use a rice cooker, you can have all of the meal done by the time the rice cooker is finished!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	45	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



2	sausage	Andouille sausage, Comeaux - with casing removed for faster cooking
4	cups	Bulk white rice (cleaned/rinsed)
14.5	ounces	diced tomatoes (14.5 oz can)
1	can (15 oz)	black beans, canned, Bush's (undrained)
1/2	large	Onion, chopped
1	carrot (7-1/2")	Carrots
2	stalks medium (7-1/2" - 8" long)	celery (chopped)
2	tablespoons	Spices, ground cumin
3	cloves	garlic minced
2	tablespoons	olive oil

Steps

Sequence	Step

1	Rinse the white rice and put in rice cooker with just a small amount of olive oil (1/4 tsp) and a small amount of salt. Set the rice cooker to cook.
2	Put the remaining olive oil, black pepper, chopped celery, chopped onion, and chopped carrot into a dutch oven until the onion is translucent. (med-high heat is fine).
3	Add in garlic at the end and then put aside (I actually puree this mixture with a hand-blender and a 1/4 cup of water because I don''t like veggies much - it''s a great way to hide them!)
4	For fast cook times, remove the casings on the sausages and brown them. Otherwise, brown them and then cut into bite-size peices.
5	In the Dutch oven on the stovetop, combine the black beans, diced tomatoes, cumin, the sausage, and the veggie mixture and bring to a simmer.
6	If you started this right when you put the rice in, after about 5-10 min of simmering the rice will be ready. Either top the rice with the black bean mixture, or mix everything together. I top with a small amount of shredded cheese (parmesan, or mexican)

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