Winter has hit Chicagoland full force. I wake up in the morning and Firefox alerts me that it’s zero degrees outside. My brain can’t possibly comprehend that at 9 in the morning. All I know is it’s cold out, and even though I’ve lived here my entire life, I’m pretty sure there’s a West Coast boy in me yearning to break out into some Bermuda shorts and sit by the big drink next to San Diego.
However, I’m here freezing all the most important bits off with the rest of the poor Midwest saps ; so I may as well make some hearty comfort food to make it through January.
I found this recipe over the weekend looking for a quick meal to add to lunch at Katie’s house. We decided to go with something else, but this was too good to pass up. I added an extra 1/8 of a teaspoon of cayenne pepper (I like it hot!) and the black beans to bring the heartiness of the meal up a level. It’s beyond easy to make, and it smells amazing.
Vegetarian Dirty Beans & Rice
- 1/2 red onion, chopped
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 tablespoons vegetable oil
- 12 oz Morningstar Farms Sausage Style Recipe Crumbles
- 2 green onions with tops, chopped
- 2 garlic cloves, minced
- 15 oz can black beans
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 1 bay leaf
- 1/4 cup water, or chicken or vegetable stock
- Salt and pepper to taste
- 2 cups hot cooked rice
Saute the onion, red pepper and green pepper in the oil in a 10-inch skillet for 5 minutes or until tender. Stir in Sausage Style Recipe Crumbles, green onions and garlic. Cook for 1 to 3 minutes, stirring frequently.
Add thyme, paprika, allspice, cayenne, sugar and bay leaf. Cook for 30 seconds, stirring constantly. Stir in the water or stock. Season with salt and black pepper. Add the rice and mix well. Cook just until heated through, stirring frequently. Discard the bay leaf. Adjust the seasonings according to taste.