A comforting dish of filling grains, tender beans, and spicy sausage.
Rice with Black Beans and Sausage
Ingredients
2 teaspoons vegetable oil
8 ounces low-fat polish kielbasa sausage, cut into small pieces
1 large onion, chopped
1 clove garlic, minced or ¼ teaspoon garlic powder
1 red bell pepper, chopped
1 teaspoon ground cumin
1 cup uncooked white rice
1 can (15 ounces) black beans, drained and rinsed
2 cups water
Directions
- Wash hands with soap and water.
- Heat oil over medium-high heat (350 degrees F in an electric skillet); cook sausage and onion until onion is clear.
- Add remaining ingredients.
- Bring to boil over high heat, then reduce heat to low. Cover the skillet and simmer for 20 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- Add mushrooms or green bell peppers for variety.
- If you like spicy food, add some cayenne pepper or chili powder.
- Try brown rice and simmer for another 10 to 15 minutes.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
- Try adding cilantro on top for more flavor.
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Comments
Very good and easy to make. I like to sprinkle soy sauce over top.
READ BEFORE MAKING!!
Very good, but I did make some changes after reading the comments. I used Turkey kielbasa sausage, used 1 cup water & 1 cup chicken broth. Added 1 teaspoon of Cajun seasoning and a dash of cayenne pepper. My son and husband loved it so much that they ate the entire skillet! I didn't get to eat any of it!
I looked up authentic Brazilian Black Bean recipes and noticed most of them had tomatoes in them, so we added a can of diced tomatoes. I also added a bit more cumin, a bay leaf, some smoked paprika, and some hot sauce. It was delicious! I agree that the original recipe needs more seasoning.
Quick & easy! This recipe is always a crowd pleaser. Personally, I think it could use a little more seasonings and/or spice...
This is a super tasty one-pan dinner. I like the texture better with brown rice. Great for lunch the next day too!
My husband and I really enjoy this recipe! I add cayenne pepper to give it some heat and extra cumin. I have made this twice now, once with white rice and once with brown. We strongly preferred the brown rice version and were pleased because it's healthier that way!