Black Beans over Rice

Last night was one of those where dinner was a matter of figuring out what I had on hand and doing something with it.  I didn’t want to go to the store, and I knew I had some good ingredients on hand.  I do enjoy those nights since it lets me get creative, sometimes with more success than others, but last night turned out well.

It all started with some pork sausage that needed to be used before it went bad and grew from there.  The rice is an oven baked rice, which we love.  I find that baking rice gives it a fluffier consistency and I rarely have problems with anything sticking to the bottom of the pan.

Black Beans over Rice

1 pound italian sausage

1 medium red onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

2 cloves garlic, minced

1 can diced tomatoes, no salt

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

Salt and Pepper to taste

2 tsp hot sauce

1 tsp cumin

1 tsp chili powder

1 batch oven baked rice

Add sausage to a non stick medium sized pan and brown.  Add vegetables and garlic and sautee until sausage is cooked through and vegetables are tender.  Add beans and tomatoes and turn to medium low heat.  Allow to simmer for 10-15 minutes.  Add spices and simmer an additional 10 minutes.  Add Ultra Gel if needed to thicken additionally.  Serve over rice.  Add sour cream or cheese if desired.

This is a gluten free recipe and can easily be made vegetarian by removing or replacing the sausage with a soy option or additional veggies.

 

black beans and riceBlack Beans and Rice

Just a reminder we’ll be at the Downtown Farmer’s market in Salt Lake City tomorrow 6/11/2011 booth E23 and we’ll be at the Fancy Food Show in Washington, DC booth 5348.

Jana

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