All ingredients except the kitchen sink were used to make these cookies!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups lemon juice
- 1 cup white sugar
- 1 tablespoon butter
- 1 tablespoon rum
- 6 ripe bananas, halved lengthwise
- 7 cups water
- 3 ½ cups brown rice
- 2 (15 ounce) cans black beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 2 teaspoons vegetable oil
- 2 (4 ounce) links sausage
- 2 pinches dried dill
- 2 pinches dried basil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
- Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
- Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
- Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
- Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
- Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
- Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.
- Reserve extra sauce for serving alongside the dish.
- Use fresh tomatoes for even better flavor.
- Halfway through cooking the rice, start warming the beans and cooking the sausage so you can plate and serve everything together.
Nutrition Facts
| Calories | 932 kcal |
| Carbohydrate | 178 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 18 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1016 mg |
| Sugars | 52 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
For the flavour I give this 4 stars but for the vague instructions and really ‘off’ proportions I would give 1 or 2 stars. First the issues with this recipe…where to begin? The amount of rice was too high, as was the sauce. I used 1/4 cup raw brown rice per person and didn’t need the reserved sauce. Next time I’d make half the amount of sauce. Also the instructions to use different pans/skillets was baffling. I just cooked the sausage first, when it was just done I removed it to a plate; used the same skillet for the beans and tomatoes, and when they were just cooked I added the sausage back in and mixed to warm through. Overall the recipe makes a lot too, almost twice the amount it states (I halved the recipe for three people and have two leftover servings). I made other changes based on preference and circumstances: I have a rice cooker so used that, used fresh tomatoes; used twice the amount of sausage (tofurkey). The rice/beans seems like it would be really bland but the banana and sauce are there to balance it out. It’s really a nice combination. Oh and I accidentally added way too much rum but it was still darn yummy. Maybe I’ll do it that way from now on 🙂