Coast Cooking

Black beans and sausage is a great rice dish

By JULIAN BRUNT

Special to the Sun Herald

All this week I am blogging about Mississippi-grown rice and some of the delicious things you can make with it.

One of my favorite things to make when rice is going to be on the menu is back beans and sausage.

 This is a simple and inexpensive meal that can be served like a soup or as the main event, and it is so simple to make.

Sauté a generous cup of smoked sausage in oil until well-browned, remove it and set aside. Add chopped onions, bell peppers and jalapeño peppers to the pan, season with red pepper flakes, a pinch of cumin and a pinch or two of dried oregano if you like and sauté for 10 minutes. Add a cup or more of dried black beans, cover with homemade chicken stock, cover and simmer slowly for one and a half hour. Separately, simmer 1 cup of rice in 2 cups of homemade chicken stock, lid on, for 20 minutes. Now combine everything. Taste and re-season as necessary.

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