A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dutch Oven Quick Black Beans and Rice
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- #29325
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup uncooked rice
1 tablespoon olive oil
1 pound andouille sausage or other smoked sausage, cut into bite-sized chunks
2 ribs celery, chopped
1 large onion, chopped
2 cloves garlic, minced
2 cans (14.5 ounce size) black beans, drained, rinsed
1 can (14.5 ounce size) beef broth
1 can (14.5 ounce size) chicken broth
1 teaspoon fresh thyme leaves
1 teaspoon red pepper flakes (makes it spicy) or less to taste
1 bay leaf
1/2 teaspoon ground mace
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 green onions, sliced
directions
Cook rice according to package instructions. Meanwhile, heat oil in a Dutch oven over medium heat. Add sausage; cook until just beginning to brown, about 3 minutes. Add celery and onion; cook until softened, about 3 minutes.
Add garlic; cook until softened, 1 minute. Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste. Increase heat to medium-high; bring just to a boil. Reduce heat to a simmer; cook until flavors blend, about 20 minutes. Stir in cilantro and green onions. Serve over rice.
added by
5Girl
nutrition data
544 calories, 27 grams fat, 48 grams carbohydrates, 25 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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