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| 2 Dose | (15 1/2 ounce) black beans |
| 1 | Onion coarsely chopped |
| 3 | Cloves garlic chopped |
| 1 Esslöffel | Olive oil (or more) |
| 2 Tasse | chicken broth |
| 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | curry powder |
| 1/8 Teelöffel | oregano dried |
| 1 | Jalapeno minced |
| 2 Tasse | Long grain rice |
| 2 Esslöffel | cilantro chopped |
| 2 Tasse | Canned tomatoes, coarsely chopped |
| 1 Packung | (10 ounce) frozen peas, thawed |
| 1 x ca. 450 g | sausage smoked, sliced |
| 3 | Underripe bananas |
| 2 Esslöffel | butter unsalted |
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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.
Saute 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 medium-low 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; saute in butter until lightly browned. Serve rice and beans surrounded by browned sausage and bananas.
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