Friday, March 14, 2008

Black Beans and Rice

Black Beans and Rice

2 Tbsp. Real Butter (Margerine will work)

2 Tbsp. Vegitable Oil

1 Tbsp. Chopped Garlic

1/2 cup Chopped Red, Yellow OR Green Onion - your choice

1/2 cup Chopped Green Pepper

2 lbs or 2 packages Smoked Sausage (Eckeridge works well) or Andouille Sausage

1 tsp. HOney

1 tsp. Lemon Juice

3 16 oz cans of beans with at least two black beans

1 16 oz can of chicken broth

1/4 cup cooking sherry (optional)

Sour Cream

Spices: Salt, Pepper, Garlic Salt, White Pepper, Cayenne Pepper AND/OR Tabasco (spice to taste)

In a stock size pot melt butter and oil. Add garlic, onion and bell pepper and saute until onion is clear. Add cubed sausage until browned slightly. Add the seasonings you want to use to taste and then top off with honey and lemon. The honey and lemon make a glaze that seals in the spices to the sausage. Cook 2-3 minutes more. Add in beans - make sure to get the seasonings out of the bottom on the cans. Pour in chicken broth. Over medium heat get mixture to rolling boil, stirring occasionally and keep uncovered. When the beans start to crack a bit and the broth looks "muddy" take off heat (roughy 20-30 minutes) and mash beans with potato masher until beans are broken up a bit. Return to heat and add in cooking sherry (optional) and reduce heat and simmer covered for another 15-20 minutes. Serve over rice witha dollap of sour cream on top. Also great with cornbread.

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