1 pound of lean sausage
2-3 tablespoons oil
1 tablespoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
1/4 teaspoon of cayenne (optional)
3 tablespoons of oil
1 bean recipe (replace black beans)
1 white rice recipe
Cut the sausage into 1/4 inch slices. Cut it on the diagonal if you feel fancy. Heat the oil in a dutch oven or large sauce pan and brown the sausage. Keep in mind that the sausage is already salty so avoid salting it further. Add the spices, water, and cook for one minute more.
Combine beans with sausage and heat through. Pour over white or brown rice and enjoy. My toddlers go nuts over beans and sausage.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, May 4, 2009
Sunday, May 3, 2009
Easy Black Beans - Latin Style
Ingredients
2 cans of black beans
6 cubes of Sofrito ( See my Sofrito recipe)
2 teaspoons of cumin (optional)
2 teaspoons of Olive oil
1/4 cup of water
Place the oil in a medium sauce pan on medium heat. When the oil begins to shimmer place add the sofrito and cook until the cubes melt. Add the cumin and cook for 1 more minute. Add the beans and water and bring to a boil. Once the beans come to a boil cover and simmer for about 10 minutes and serve.
By the way, to make black bean soup, add a one cup of chicken broth in addition to the water. Cook as directed, blend half the bean mixture, recombine and serve.
2 cans of black beans
6 cubes of Sofrito ( See my Sofrito recipe)
2 teaspoons of cumin (optional)
2 teaspoons of Olive oil
1/4 cup of water
Place the oil in a medium sauce pan on medium heat. When the oil begins to shimmer place add the sofrito and cook until the cubes melt. Add the cumin and cook for 1 more minute. Add the beans and water and bring to a boil. Once the beans come to a boil cover and simmer for about 10 minutes and serve.
By the way, to make black bean soup, add a one cup of chicken broth in addition to the water. Cook as directed, blend half the bean mixture, recombine and serve.
Perfectly Easy White Rice
ingredients
2 cups of white rice (long grain)
2 tablespoons olive oil
1 teaspoon table salt or 2 teaspoons kosher salt
2 cups of water
Cooking rice is very easy if you adopt the appropriate technique and tools. I use a pot with a rounded bottom that you typically find in Hispanic or Asian grocery stores. However, you can use a standard pot as well. You'll also need a spatula or wide spoon to turn the rice over on itself during the latter stages of cooking.
Place your pot on medium-high heat. Once hot, add one tablespoon of oil, 2 cups of rice, and a teaspoon of salt. Stir well to coat the rice with oil, about 1-2 minutes. Next, add 2 cups of water and bring to a boil. The minute your rice is at a boil bring to medium-low heat and wait for the water to reach the same level as the rice. Once the water evaporates to the same level as the rice, bring to low heat and cover. I line my pot with a piece of foil large enough to cover the mouth of the pot and then place the lid on the pot creating a tight seal.
Let cook for about 20-25 minutes on low heat at which point you will uncover and turn the rice over on itself using a large spoon or spatula. To turn the rice over on itself simply dig deep and flip the rice over on itself one spoonful at a time. Please resist the temptation to stir your rice any more than necessary to avoid gumming it up. Cook for another 10 minutes on low heat and serve.
Goes great with the my bean recipe. My toddlers love beans and rice.
2 cups of white rice (long grain)
2 tablespoons olive oil
1 teaspoon table salt or 2 teaspoons kosher salt
2 cups of water
Cooking rice is very easy if you adopt the appropriate technique and tools. I use a pot with a rounded bottom that you typically find in Hispanic or Asian grocery stores. However, you can use a standard pot as well. You'll also need a spatula or wide spoon to turn the rice over on itself during the latter stages of cooking.
Place your pot on medium-high heat. Once hot, add one tablespoon of oil, 2 cups of rice, and a teaspoon of salt. Stir well to coat the rice with oil, about 1-2 minutes. Next, add 2 cups of water and bring to a boil. The minute your rice is at a boil bring to medium-low heat and wait for the water to reach the same level as the rice. Once the water evaporates to the same level as the rice, bring to low heat and cover. I line my pot with a piece of foil large enough to cover the mouth of the pot and then place the lid on the pot creating a tight seal.
Let cook for about 20-25 minutes on low heat at which point you will uncover and turn the rice over on itself using a large spoon or spatula. To turn the rice over on itself simply dig deep and flip the rice over on itself one spoonful at a time. Please resist the temptation to stir your rice any more than necessary to avoid gumming it up. Cook for another 10 minutes on low heat and serve.
Goes great with the my bean recipe. My toddlers love beans and rice.
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