Black Bean Soup With Cajun Spice

Serves six.
Preparation time: 5 minutes
Cooking time: 20 minutes

1 pound extra lean ground beef
one-fourth pound sliced smoked sausage
1 and one-half teaspoons olive oil
one-half small onion, chopped (about one-fourth cup)
one-third cup red wine
2 cups cooked rice (see note)
3 cans (14 and one-half ounces each) black beans, with juice
1 tablespoon tomato paste
1 can (14 and one-half ounces) low-sodium, no fat chicken broth
1 and one-half teaspoons Cajun seasoning
one-half teaspoon kosher salt

In a 3- to 4-quart pot, brown ground beef with smoked sausage and onion.
Add olive oil and cook over medium heat until onion is soft but not
browned. Stir in red wine and cook over high heat until wine has reduced
by half, about three minutes. Add cooked rice, black beans with their
juices, tomato paste and the chicken broth. Stir in the Cajun seasoning
and kosher salt to taste. Stir well and cook until completely heated
through and flavors have blended, about 10 minutes.

Note: If you don't have the rice already cooked, add an extra cup of the
low-sodium, no fat chicken broth and one-half cup uncooked rice to the
soup with the black beans. Cook the soup about 15 minutes instead of 10,
or until the rice is tender.

Nutritional analysis per serving: 349 calories, 20 grams protein, 44 grams
carbohydrate, 12 grams fiber, 10 grams fat, 27 milligrams cholesterol,
1,187
milligrams sodium.
Write to Thayer Wine at The Tennessean, 1100 Broadway, Nashville, Tenn.
37203
or e-mail: . After 5 Cook appears regularly in On the
Run. from the Courier News website www.c-n.com

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/