BLACK BEAN STEW

27.10.2008 | Author: Cook | Posted in Brown rice
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BLACK BEAN STEW


Servings: 1
Ingredients: 

  • 1/2 c  Brown rice
    • 

  • 1 c  Water
    • 

  • 2 c  Cooked black beans,
    • 

  • -reserving some of the
    • 

  • -cooking liquid
    • 

  • 1 sm Onion, chopped
    • 

  • 2    Cloves crushed garlic
    • 

  • 1/2 ts Cumin
    • 

  • 1/2 ts Oregano
    • 

  • 1/2 ts Basil
    • 

  • 1/2 ts Ginger
    • 

  • 1    Bay leaf
    • 

  • 1/4 ts Red pepper (optional)
    • 

  • 1/4 c  Cheap red wine (optional)
    • 

  • 1    Vegetarian sausage link,
    • 

  • -crumbled (optional)
    • 

  • Salt and pepper
    • 

  • 4 oz Shredded sharp
    • 

  • -cheddar cheese
    •

Prepare the rice in the water according to package directions or your own
procedure (white rice is OK, but it makes for a bland and fairly gummy
dish).

While the rice is cooking, combine all the rest of the ingredients except
the cheese in a saucepan and simmer, at least 15 minutes.

Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice and
stir; it doesn’t have to be thoroughly mixed. Top with the cheese and bake
uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand
five minutes before serving.

I tell people this serves four, but that’s a fairly skimpy serving. It
doubles easily, but you’ll need a pretty good-size casserole. Also, the
wine is optional for those who don’t use it, but it really does make a
difference, and since the other flavors are pretty assertive, I’d suggest
using a fairly cheap, strongly flavored wine. Posted By Teresa Lauren Marx
On rec.food.recipes or rec.food.cooking

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