Karen's Spicy Black Beans, Bell Peppers, Andouille Sausage & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Zummo's Andouille Smoked Sausage 1 tbsp Canola Oil & Extra Virgin Olive Oil, Pompeian OlivExtra (by CURLYSIN) 1 cup Yellow Bell Pepper (1/2 cup, chopped)=75g (by SMITH4037) 1 cup Bell Pepper, Red - 1 Cup, Chopped (by 16HEATHER) 1 serving Garlic Cloves, 3 diced 1 pepper Jalapeno Peppers 1 tbsp Cumin - Ground, McCormick (1 tbsp) (by MIKEGINA) 3 tsp McCormick ~ Dried Oregano, Gourmet (by COFFEYANGEL) 2 cup Onion, White Raw (1 cup chopped) (by MANDYTESS) 1 tbsp Tony Chachere's Bold Creole Seasoning 1 tsp McCormick Garlic Powder (by CD6665670) 2 tsp Pepper, black 0.50 tsp Morton's Lite Salt 3 tsp Tapatio, Salsa Picante Hot Sauce (by MGARREN) 2 cup Goya Black Beans 2 cup Muir Glen Organic Fire Roasted Crushed Tomatoes (by BIKECOOK) 0.25 cup 1/4 cup pineapple, organge, peach or tangerine juice 6 tsp Domino Light Brown Sugar 1.5 cup Uncle Ben's Boil-in-Bag Long Grain Rice
Heat oil in a heavy large skillet over medium-high heat. Add chopped white onion, yellow and red bell peppers, garlic, seeded and small-diced jalapeno pepper and all of the spices except salt and pepper, saute until veggies begin to soften, about 8-10 minutes.
While the veggies are cooking, cut andouille sausage into 1/4" slices and brown in a small skilllet sprayed generously with Pam or other cooking spray.
Mash 1/2 cup of black beans and added them, the rest of the whole beans, tomatoes, juice, brown sugar and hot pepper sauce to the veggies, along with the browned andouille sausage. Lower the heat, cover and simmer for 15 minutes.
Cook rice as directed on the package.
Uncover the veggies and sausage skillet and simmer until reduced to thick sauce consistency, stirring occassionally, for about 10-15 minutes. Taste sauce and season to taste with salt and pepper.
When the rice is done, mound 1/2 cup servings on plates/bowls and spoon 1 cup black bean sausage mixture over.
Serving Size: Makes 6 servings (using only 12 oz andouille sausage).
While the veggies are cooking, cut andouille sausage into 1/4" slices and brown in a small skilllet sprayed generously with Pam or other cooking spray.
Mash 1/2 cup of black beans and added them, the rest of the whole beans, tomatoes, juice, brown sugar and hot pepper sauce to the veggies, along with the browned andouille sausage. Lower the heat, cover and simmer for 15 minutes.
Cook rice as directed on the package.
Uncover the veggies and sausage skillet and simmer until reduced to thick sauce consistency, stirring occassionally, for about 10-15 minutes. Taste sauce and season to taste with salt and pepper.
When the rice is done, mound 1/2 cup servings on plates/bowls and spoon 1 cup black bean sausage mixture over.
Serving Size: Makes 6 servings (using only 12 oz andouille sausage).
Nutritional Info Amount Per Serving
- Calories: 370.1
- Total Fat: 19.1 g
- Cholesterol: 60.0 mg
- Sodium: 1,300.4 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 7.4 g
- Protein: 8.6 g
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