Title: Black Bean Stew
Categories: Soup
Yield: 4 Servings

1/2 c Brown rice
1 c Water
2 c Cooked black beans;
-reserving some of the
-cooking liquid (a 15-oz
-can of black beans will
-work fine if you have
-little time; don't pour
-off the liquid or drain
-the beans)
1 sm Onion; chopped
2 Cloves crushed garlic; or
-more to taste
1/2 ts Cumin
1/2 ts Oregano
1/2 ts Basil
1/2 ts Ginger
1 Bay leaf
1/4 ts Red pepper (optional)
1/4 c Cheap red wine (optional)
1 Vegetarian sausage link;
-crumbled (optional)
Salt and pepper
1 c Shredded sharp cheddar
-cheese

Prepare the rice in the water according to package directions or your own
procedure (white rice is OK, but it makes for a bland and fairly gummy
dish).

While the rice is cooking, combine all the rest of the ingredients except
the cheese in a saucepan and simmer, at least 15 minutes.

Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice and
stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake
uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand
five minutes before serving.

I tell people this serves four, but that's a fairly skimpy serving. It
doubles easily, but you'll need a pretty good-size casserole. Also, the
wine is optional for those who don't use it, but it really does make a
difference, and since the other flavors are pretty assertive, I'd suggest
using a fairly cheap, strongly flavored wine.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.