Weekday Black Beans with Sausage and Rice Tell a Friend

Rate this recipe:

Weekday Black Beans with Sausage and Rice 2 Rating(s)
black beans with sausage and rice, crockpot recipe, easy dinner recipe

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - olive oil
  • 1 pounds - andouille sausage, sliced
  • 2 stalks - celery, chopped
  • 1 whole - onion, chopped
  • 2 cloves - garlic, minced
  • 2 cans - black beans
  • 1 cans - beef broth, or 2 cups
  • 1 cans - chicken broth, or 2 cups
  • 1 teaspoons - fresh thyme
  • 1 teaspoons - red pepper flakes
  • 1 - bay leaf
  • 1/2 teaspoons - salt
  • 1 pinchs - fresh ground black pepper
  • 1 tablespoons - fresh cilantro, chopped
  • 3 - green onions, optional
  • 2 cups - rice, cooked

    • Directions:

    1. Heat oil in a dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
    2. Add celery and onion; cooked until softened, about 3 minutes.
    3. Add garlic; cook until softened, about 1 minute.
    4. Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
    5. Meanwhile, cook rice according to package directions.
    6. Stir cilantro and green onions with black beans and sausage, if desired, and serve over rice.

    Brief Description

    A quick recipe for dinner after a long day of work; tastes like you have worked on it all day long.

    Main Ingredient:

    Black Beans

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 20 min

    Notes

    Great for putting together earlier in the day, too, and keeping warm in crock pot if your family has to eat in shifts like ours sometimes does between children's activities.

    Posted By:

    mcarr

    Posted On:

    February 18, 2012

    Print Recipe

    Speak Your Mind

    *