If you're just joining us from the blogspot blog, WELCOME! Turns out all my glitches over here got worked out pretty quickly and Typepad IS all I wanted it to be! I'll be working for a while to move my archives over her--a pretty time-consuming task--but eventually everything you saw over there will be over here, with the possible exception of comments from the old site, which I can't seem to figure out how to move. I'm currently using a pre-made template I chose for my masthead, but will eventually have my very own design that's a little more ME. For now, though, I like this one. The bottom right corner looks like a NYC skyline shot and the books remind me of prompt scripts, which I do for work, grade books, journals and good ol' literature. If you're a regular or would like to be, please re-bookmark me at this site, as I'll start posting here from now on. Also, if you're not on my blogroll and would like to be added, just let me know!
Now...on with the recipe!
I've recently come to realize that some of the most comforting foods come in bowls. There's something nice about curling up on the couch with a hot bowl of soup or a big bowl of ice cream. This recipe is one I made
by throwing a bunch of stuff in a pan and hoping for the best for the first time on Thursday. My version was REALLY spicy, even for us. Marcus said it opened his sinuses, though. I had to eat 3 Tums. Use whatever sausage you like best. I used andouille, but you could also use regular smoked sausage, Italian sausage, or even ground beef, pork or chicken. Marcus wants me to make it with bacon next time. (Of course he does.) This dish is also excellent without any meat at all.
BLACK BEANS AND RICE
1 cup uncooked white rice (or brown, if you prefer)
2 cups low-sodium chicken broth
approx. 1 pound andouille sausage
1 can black beans, rinsed and drained
1-each small red and green bell pepper, chopped
1/2 white onion, chopped
3 cloves minced garlic
Cajun seasoning (if this isn't your cup of tea, use black or red pepper and spice to your liking)
Bring chicken broth to a boil. Add rice and reduce heat. Let rice simmer 20 minutes or until all liquid is absorbed and rice is tender. While rice cooks, cook sausage, onions, garlic and peppers in a skillet over medium heat. Once rice and sausage are cooked and vegetables are crisp-tender, add rice, beans and seasoning to skillet. Mix well and heat through. Serve immediately.