I thawed out a big thick top sirloin steak to have for supper.
And once again, it didn't thaw completely.
Does that ever happen to anyone else?
I always think I've taken it out in plenty of time and sometimes it thaws and sometimes it doesn't.
Well, if I'm not the only one, this is a perfect back up.
The ingredients are some that most of us always have on hand, or I do anyway. Keeping a package of smoked sausage in my fridge has saved my arse, more times than I can remember.
Super fast to throw together and cook. I think it would be good with some corn added too.
Turkey Sausage and Black Bean Casserole
2 tsp Olive Oil, divided use
14 oz. Smoked Turkey Sausage, cut into bite sized pieces
1 onion, chopped
1 tsp cumin, rounded
1 packet Sazon Goya – Con Culantro Y Achiote
1 cup low sodium chicken stock, vegetable stock or water
1 10 oz. can Rotel Tomatoes, Mild or Medium
1 15 oz. can Black Beans, rinsed and drained
1 cup Cheddar Cheese, grated, plus more for topping
Brown sausage in a heated skillet with 1 tsp of olive
oil; with a slotted spoon, remove to a bowl and reserve.
To the same skillet with 1 tsp more olive oil, onion and cumin; sauté for 3-5 minutes. Add garlic and red pepper flakes and continue to cook 2 minutes more.
Remove from heat and stir in rice and Sazon packet. Pour into a large bowl.
To the bowl, add water, Rotel, black beans, reserved
sausage and cheese. Pour into oil sprayed 9x13 baking dish, cover with tin foil
and bake 20 minutes. Remove foil and sprinkle top with grated cheese. Continue
baking 15-20 minutes more. Remove from oven and let rest for 5-10 minutes
: If you don't have Sazon packets on hand (it just gives it that little bit of extra umph), you could basically just add a little coriander and a touch of salt.
Labels: black beans, casserole, fast and easy, low fat, main dishes, turkey sausage