Dale's Cajun Black Beans And Rice

2

hot italian sausage links (~8 oz)

2 ts canola or peanut oil
1 lg onion; chopped
3 cl garlic; crushed
1 tb cajun spice
1/4 ts fresh ground black pepper
1 ts ground cumin
1/8 ts cayenne pepper (or to taste)
3 tb red wine vinegar
3 tb water
3 cp black beans (1 cup dry) -- soaked & cooked
2 cp rice Cooked according to instructions (you know how)
1/2 cp frozen corn well thawed and drained (optional)
1/4 cp chopped fresh cilantro
1/8 cp fresh mint (or to taste -- if you're Dave :-)
1 bell pepper; diced
1 red medium hot pepper; diced
1. Cook sausage thouroughly. Drain and break up as much as possible with a fork; set aside.
2. Place oil in a nonstick saute pan; add bell pepper, onion, and garlic. On low saute uncovered for 10 minutes or until tender.
3. Return sausage to skillet; add Cajun spice, cumin, cayanne, vinegar, black pepper, and water and stir well.
4. Add precooked beans, cilantro, mint, and corn; cover and simmer over low heat for 8 minutes stiring twice to allow flavors to blend.
5. Divide cooked rice among desired number of bowls. Ladle beans proportionally over rice and top with sprinkle of red pepper.

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