Turkey Sausage and Black Bean Casserole

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.

I simply served it with a couple of warmed & rolled up tortilla shells, a dollop of fat free sour cream, fresh avocado and a few sliced cherry tomatoes. Delicious!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

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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

3 cloves garlic, chopped

Pinch Red Pepper Flakes

1 cup Minute Rice

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

Heat oven to 375*.

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 before serving.

Note:  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. 

Spicy Black Beans and Peppers

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Love this recipe.

I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that fit the bill perfectly.

Simple to make and full of flavor.

This photo was actually taken 2 days later, and I gotta say, the beans only got better. Drizzle them with lots of Frank's hot sauce because it really is the right thing to do. 

Add some sausage or chicken and would be excellent as a main course.

Spicy Black Beans and Peppers

1 tablespoon vegetable oil

1 large onion, diced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3 large garlic cloves, chopped

1 tablespoon ground cumin

1 jalapeno chili, seeded, chopped

1 teaspoon dried oregano

2 15-16 ounce cans black beans, drained

2 cups canned crushed tomatoes with puree

1/4 cup orange juice

1 1/2 teaspoons hot pepper sauce (Frank’s is good)

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes.

Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.

Serve over rice, if desired.

Source: Bon Appetit magazine.