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Black Beans and Rice

March 29, 2008

My husband loves red beans and rice, but I am very much not a fan of red beans. I do, however, love black beans, so tonight I threw this together. We decided it was a keeper.

Serves: 4 (if served with a side, such as a salad), 3 if served alone


  • 1 pound smoked turkey sausage (I prefer Oscar Meyer), sliced
  • 1 can of black beans, drained
  • 1 can of rotel, undrained
  • 2 cups of brown rice, cooked
  • 1/2 cup diced, roasted red peppers
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 Tbsp olive oil
  • 1/2 cup chicken stock
  • cumin
  • cilantro
  • paprika


  1. Saute the garlic and onion over medium high heat until onion is just translucent.
  2. Add in sausage and roasted red peppers. Cook until sausage begins to brown.
  3. Add black beans, rotel, and chicken stock. Bring to a bubble then reduce heat to medium low.
  4. Add 1 tsp cilantro, 1/2 tsp paprika, 1/2 tsp cumin (and these are guesstimates, as I wasn’t measuring, just dumping and sniffing!)
  5. Simmer until liquid is reduced by half (about 15 minutes?).
  6. Add brown rice. Simmer until most of the liquid is absorbed (about 5 minutes?).
  7. Serve with a crusty French bread to mop up the flavors left on the bottom of the bowl.

Bon appetite!

As a quick update: This dish serves 4 at 430.5 calories and 13.5 grams of fat per person.

Printable version.

This recipe on Key Ingredient.

This recipe on FoodBuzz.


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