Recipe - Red Beans And Rice With Smoked Sausage And Bananas

2 cn (15 One half ounce) black beans
1 Onion, coarsely chopped
3 Cloves garlic, chopped
1 tablespoon Olive oil (or more)
2 cup Chicken broth
One half teaspoon Ground cumin
One half teaspoon Curry powder
1/8 teaspoon Dried oregano
1 Jalapeno, minced
2 cup Longgrain rice
2 tablespoon Chopped cilantro
2 cup Canned tomatoes, coarsely
chopped
1 pack (10 ounce) frozen peas,
thawed
1 pound Smoked sausage, cut or sliced up
3 Underripe bananas
2 tablespoon Unsalted butter

Now here's *my* favorite red beans and rice dish not Southern but
Caribbean. It's another one from The San Antonio Herb Society Cookbook.

(Fran Rich)

Don't be tempted to skip the bananas they give this recipe a real
Caribbean flavor! Pass the salsa for those who want a little more kick.

Sauté onion and garlic in 1 tablespoon olive oil until softened; add to
beans along with broth, cumin, curry, oregano, jalapeno, rice, cilantro and
tomatoes. Cover and cook over mediumlow heat until rice is barely tender,
about 15 minutes. Add peas, cover, and set aside. Brown sausage slices in a
skillet, adding a tiny bit of olive oil if necessary. Remove from pan and
place on rice. Slice bananas; sauté in butter until lightly browned. Serve
rice and beans surrounded by browned sausage and bananas.

Serves 6.
Posted to EATL Digest 21 Jan 97 by Fran frich@TENET.EDU on Jan 22, 1997.