Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘black beans and rice’
Posted: March 6th, 2013
Black beans replace red beans in recipe adapted to what I had in the pantry.

Black beans replace red beans in recipe adapted to what I had in the pantry.

I included a Red Beans and Rice recipe on my Oscar party menu published Feb. 22. I thought it was great.
The day after I made it, my husband ate the last link of andouille sausage and his face brightened. He asked me to work with that more often.
It really is pretty good, even the national brand Johnsonville, though I’m sure you can get it fresh from many of Erie’s respected butchers.
I didn’t have time to hit a butcher this weekend, so I just threw another package of the Johnsonvilles in my cart.
Last night, trying to figure out what to make for dinner, I remembered the recipe I made for the Oscar party.
After looking online, I found a different one I wrote about in 2011. (I’ve lost the ability to remember every recipe I’ve done for Loaves & Dishes.)
Well, the 2011 one looked even better, so I went with that. Considering that this was a last-minute decision, I had to improvise with what was lurking in the back of the pantry.
It was mighty spicy, but the heat was supported by deep flavor and tamed by the rice. One warning to 90 percent of the people I know: Don’t try to eat this without rice. I’m not responsible if your mouth catches fire.

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 (14-ounce) can black beans, drained and rinsed
1 (15-ounce) can beef broth
1 cup water
1 (10-ounce) can Rotel tomatoes, undrained
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 pound andouille sausage, sliced
1 teaspoon Creole seasoning
Hot, cooked rice

1. In a medium saucepan, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
2. Pour in half of broth and scrape up any brown bits from vegetables. Add the rest of the broth, beans and tomatoes. Season with bay leaves, cayenne pepper, thyme, sage and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer 30 minutes.
3. Stir in sausage and Creole seasoning and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice according to package directions. I used the instructions for 4 servings.
5. Serve beans over brown rice.
Serves 8
– adapted from www.allrecipes.com

Posted in: Uncategorized
Posted: August 21st, 2012

Black beans, mixed with seasonings and rice, offer a cheap route from hungry to happy.

On our recent vacation with John’s immediate family, we cooked most of our meals in the kitchen of his parents’ timeshare. One night, though, we went out to a “Brazilian” restaurant, where servers brought roasted meat on skewers and sliced it onto our plates.
The meat choices seemed endless, and most were delicious, but first they let us fill up on cheaper salad bar fare. One of the offerings was black bean sauce you could pour over rice. It was so good, I could have just eaten a plate of that.
Both John and I came home craving more, so I tried a recipe for Black Beans and Rice out of “Joy of Cooking.” It was good, but this recipe looks better — even without skewers of roast meat wandering around waiting to be had.

2 teaspoons olive oil
2 onions, minced
2 green bell peppers, diced
3 garlic cloves, minced
2 cans (15 ounces each) black beans, drained and rinsed
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
2 red bell peppers, diced
4 cups hot cooked rice
4 tomatoes, chopped
2 cups shredded cheese (Monterey Jack, sharp cheddar, or a combination)
Hot sauce

1. In a large saucepan, heat the oil. Add the onions, green peppers, and garlic and saute for 3 minutes. Add the black beans and oregano. Bring to a boil, then cook over medium heat for 5 minutes.
2. Add the balsamic vinegar and remove from the heat. Stir in the red peppers.
3. To serve, place the rice in individual serving bowls and spoon the beans on top. Offer the tomatoes, cheese, and hot sauce on the side.
Serves 4 to 6

Posted in: Uncategorized