Curried Black Beans & Rice with Smoked Sausage

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By Sandra Berger


2 T Olive Oil
1 medium Onion, sliced
2 T Curry Powder
1 lb Smoked Sausage, sliced
1 ½ cup Chicken Broth
32 oz Black Beans, drained
2 T White Whine Vinegar
3 cups Cooked Rice


Prepare rice according to package directions. Heat oil in large skillet over medium heat. Cook onions and curry powder until onions are tender. Stir in sausage and broth, stirring up any brown bits. Simmer about 5 minutes. Stir in beans an cook until hot. Remove from heat and stir in vinegar. Spoon over rice. Serves 4

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Sandra Berger

Sandra Berger

Sandra Berger has a degree in Restaurant Management from the University of Illinois and has worked in the food industry ever since. She is best known for her easy-to-make, yummy, family- friendly recipes. Some of these are a part of her cook book, "Sandra's Easy Epicure: Easy Eats." In addition to creating culinary masterpieces, she is also an experienced event planner. Sandra lives with her family in Columbus, Ohio.
Sandra Berger

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