Saturday, January 7, 2012

Black Beans and Rice

My inspiration for this meal was red beans and rice. Andy and I love black beans, and this seemed like a new way to enjoy them. I made risotto to serve with the beans, because I had arborio rice on hand, but you could make brown rice, white rice, or whatever kind you prefer. The flavor combination features spicy, smoky, and sweet. We’ll definitely have this again! (Bonus: The dish was equally as good for lunch the next day.) Enjoy!

Black Beans and Rice
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
Olive oil
2 tsp. cumin
2 tsp. chile powder
1 Tbsp. chopped fresh or 1 tsp. dried cilantro
1/4 tsp. crushed red pepper flakes
Salt and pepper
3/4 lb. smoked sausage, cut into slices (I used Conecuh brand.)
2 (15-oz.) cans black beans
1 (14.5-oz.) can fire-roasted tomatoes
1/2 cup orange juice

1. Sauté onion and next 3 ingredients in hot oil for 10 minutes or until vegetables begin to soften. Stir in cumin and next 3 ingredients; season with salt and pepper. Stir in sausage, and cook until sausage begins to brown. Stir in black beans, tomatoes, and orange juice. Cook for 15 minutes or until mixture is thickened. Serve with risotto.

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