Lindsey's Moros y Cristianos

This dish was a big hit with the cooking club. The combination of black beans and rice and sausage was wonderful. Lindsey found the recipe on Recipe*zaar.com and it was originally printed on Cooking Light Magazine. Lindsey told me that instead of adding the crumbled turkey sausage (as the original recipe says), she used a 50% fat ground beef sausage instead. I think you can substitute ground chuck as well. Anyway, here's the recipe:

INGREDIENTS (10 servings)

• 3 tablespoons olive oil
• 1 cup minced onions
• 3 cloves garlic, minced
• 1/2 cup tomato sauce
• 1 (15 3/4 ounce) can chicken broth
• 2 (15 ounce) cans black beans, rinsed and drained
• 2-3 cups cooked crumbled turkey sausage OR 50% fat ground beef sausage
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon fresh ground pepper
• 1 bay leaf
• 4 cups cooked white rice
• 1 cup diced bell peppers
• parmesan cheese (optional)

1. Heat oil in pan and saute onion and garlic for 2 minutes.
2. Add tomato sauce and broth and bring to boil.
3. Add next six ingredients (beans through bay leaf) and bring to boil.
4. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
5. Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.