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Red Beans And Rice With Smoked Sausage And Bananas Recipe

by Global Cookbook

Ingredients

2 can (15 1/2 oz) black beans 1 x Onion, coarsely minced 3 x Cloves garlic, minced 1 Tbsp. Extra virgin olive oil (or possibly more) 2 c. Chicken broth 1/2 tsp Grnd cumin 1/2 tsp Curry pwdr 1/8 tsp Dry oregano

1 x Jalapeno, chopped 2 c. Long-grain rice 2 Tbsp. Minced cilantro 2 c. Canned tomatoes, coarsely minced 1 pkt (10 oz) frzn peas, thawed 1 lb Smoked sausage, sliced 3 x Underripe bananas 2 Tbsp. Unsalted butter

Directions

1. Now here's*my* favorite red beans and rice dish - not Southern but Caribbean. It's another one from The San Antonio Herb Society Cookbook.
2. (Fran Rich)
3. Do not be tempted to skip the bananas - they give this recipe a real Caribbean flavor! Pass the salsa for those who want a little more kick.
4. Saute/fry onion and garlic in 1 Tbsp. extra virgin olive oil till softened; add in to beans along with broth, cumin, curry, oregano, jalapeno, rice, cilantro and tomatoes. Cover and cook over medium-low heat till rice is barely tender, about 15 min. Add in peas, cover, and set aside. Brown sausage slices in a skillet, adding a tiny bit of extra virgin olive oil if necessary. Remove from pan and place on rice. Slice bananas; saute/fry in butter till lightly browned. Serve rice and beans surrounded by browned sausage and bananas.
5. Serves 6.

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