- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (15 ounces) black beans, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt to taste
- 1-1/2 cups uncooked instant brown rice
- 1 pound pork sausage links, cooked and sliced
- In a skillet, heat oil. Cook onion until tender. Add the tomatoes, beans and seasonings. Bring to a boil. Stir in rice; reduce heat and simmer 5 minutes. Add sausage and let stand 5 minutes. Yield: 6-8 servings.
Originally published as Black Beans and Sausage in Country Woman January/February 1992, p35
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