Caribbean Black Bean Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I don't remember where I got this recipe from. It's a nice way to use black beans that's different from the southwestern-style dishes we usually eat. Ingredients:
20 ounces pineapple tidbits |
10 ounces saffron yellow rice mix |
1 -2 lb chorizo sausage or 1 -2 lb hot italian sausage, in casings |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 large red bell pepper, chopped |
1/4 cup light rum |
1 1/2 teaspoons balsamic vinegar |
2 tablespoons jamaican jerk spice, seasoning blend |
3 (16 ounce) cans black beans, rinsed & drained |
sour cream (optional) |
Directions:
1. Drain pineapple, reserving liquid and tidbits separately. Add enough water to the pineapple liquid to equal 3 1/2 cups. Pour the liquid & water into a medium sauce pan and bring to a boil. Add rice mix; cover, reduce heat to low and simmer 20 minutes or until rice is done.
2. Meanwhile, cook sausage links in a skillet until browned. Remove sausage when done and wipe skillet clean. Cut the sausage into slices and return to pan; add olive oil, garlic, and red pepper. Cook until pepper is tender.
3. Add rum, vinegar and seasonings to the same pan. Remove from heat. Stir in beans, rice, and pineapple chunks. Mix well.
4. Transfer to a large baking dish. Bake at 350 for 30-40 minutes or until well heated. Serve with sour cream.
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