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- Mar 15, 2000
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I thought Ethan would appreciate this one. 
It's a quick and easy recipe for a hearty dish that's a family favorite here on cold days. It's a little like black bean soup meets jambalaya. :thumbup:
Start with a couple of lengths of smoked sausage. Here, I'm using turkey sausage.
Use your Becker knife to chop the sausage into medallions. No other brand will do.
In a three-quart or larger cookpot, add 1 can of black beans, 1 can of Mexican RO*TEL (or the equivalent), 1 cup of white rice, about two cups of water, and a teaspoon of minced garlic.
Bring everything to a boil, stirring occasionally, and then reduce to a simmer. Continue to stir occasionally, and cook until rice is tender. It's that simple. We usually top ours with some shredded cheese and a little cilantro (dried is okay, fresh is better). Bon apettit!
It's a quick and easy recipe for a hearty dish that's a family favorite here on cold days. It's a little like black bean soup meets jambalaya. :thumbup:
Start with a couple of lengths of smoked sausage. Here, I'm using turkey sausage.
Use your Becker knife to chop the sausage into medallions. No other brand will do.
In a three-quart or larger cookpot, add 1 can of black beans, 1 can of Mexican RO*TEL (or the equivalent), 1 cup of white rice, about two cups of water, and a teaspoon of minced garlic.
Bring everything to a boil, stirring occasionally, and then reduce to a simmer. Continue to stir occasionally, and cook until rice is tender. It's that simple. We usually top ours with some shredded cheese and a little cilantro (dried is okay, fresh is better). Bon apettit!
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It's a start ...