Left, Not Over Recipe: Black Beans and Rice

Now we all have containers of leftovers taking up precious space in our refrigerators.  Most of the time, it gets thrown away because we just are “tired” of what we had the night before. But the beautiful thing about leftovers is you can throw them together and make a new dish. That is exactly where Left, Not Over recipes comes in.

When I make rice, I usually make 2 servings, one for immediate consumption and one for later. The thing about rice is it is SOOOOOOO easy to pair together. If rice had a match.com account, it would be married yesterday! Anywho, I had rice a couple days ago and put the extra serving aside for fried rice. But I realized I didn’t want fried rice, I wanted something else. I actually had about half a can of black beans already washed and ready to go from black bean nachos. Searching through other drawers, I managed to find a few other food items to make BEANS AND RICE.

WARNING: This recipe is based off of approximations and taste. When in doubt, trust your taste buds. They are usually the one who will suffer the consequences.

Black Beans and Rice
1 cup leftover rice
½ can black beans, drained and washed thoroughly
1 Johnsonville Chicken with Apple sausage, halved and cut
1 tbs dried chopped onion
1 tbs olive oil
1 tbs seasoning (see instructions)
3 tbs water (or so)

To start, you need to soften the rice a little. When it’s been in the ice box for a couple days, it’s dried out and it’s hard. I used to through away rice for this very reason. I HATE hard rice. So, to soften it up, leave in its container, put 2 tablespoons of water in it and microwave it for 1 minute. This is an awesomely easy re-steaming process that works well.

While its uh… chillin… take the sausage and cut it up into bite size pieces. You can use any type of sausage you want (except breakfast sausage, that won’t work) but I used Johnsonville’s Chicken with Apple Sausage. I had a coupon for it and it’s really good!!! They have Cajun flavored and some other flavors I can’t quiet remember, but I prefer the Apple one.

After you cut that up, put olive oil, onion and the seasoning in a small pot on a LOW heat. Just sauté it enough to release the aromas. The seasoning I used was called Sexy and Sassy Garlic. I’m not 100% sure what was in it besides garlic and a little kick. I got it in Charleston, SC at the market on Market Street. If you ever get the chance, go! You can replace this with minced garlic or Cajun seasoning. This is good for that kick.

Once you’ve got the aroma floating in your kitchen, throw in the sausage and mix well. The sausage is already cooked so all you need to do is heat it through. Then, just pour in the beans and the rice and mix well. Leave on low heat so you can prevent the rice and spice from burning. Just make sure its cooked all the way through, that’s the key.

And that’s pretty much it. It’s not complicated and it even leaves lunch for the next day. Please enjoy this opportunity to clear your fridge for those upcoming holiday recipes.

Happy Cooking!

Kendall

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