4 slices bacon, cut into small pieces
2 tbsp. olive oil
1 1/2 lb. Cajun spiced smoked sausage, cut lengthwise and then into 3/4-inch pieces (see note)
1 medium onion, chopped
1/2 medium green bell pepper, chopped
1 tsp. salt
1 tsp. freshly ground pepper
1 heaping tsp. minced garlic
3 (15 oz. ea.) cans black beans (see note)
1 cup water
1/2 cup red wine
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried, chopped cilantro
1/4 tsp. ground allspice
8 to 10 baby carrots, sliced into 1/4-inch pieces
1 1/2 cups white rice
3 cups water
1 tsp. salt

Place bacon in a large (12-inch) heavy skillet and cook until it starts to render the fat. Add olive oil and sausage, cooking until bacon is crisp and sausage is beginning to brown. Add onions, green peppers, salt and pepper and sauté until vegetables are tender. Stir in garlic and cook for about 1 minute. Deglaze pan with wine, stirring to loosen any dark bits in pan. Cook until wine is reduced by half, about 3 minutes. Add beans and spices. Pour about a cup of water into one of the empty bean cans and swirl around to pick up remaining juice, then empty into second can, swirling, then repeat with 3rd can. Pour water into skillet. Add carrots and bring to a full boil, then reduce heat to medium low and allow to simmer for about an hour. If sauce becomes too thick, stir in a little more water or wine.

About 30 minutes before serving time, place 3 cups water, rice and 1 teaspoon salt in a large covered saucepan. Bring to a full boil over high heat, with cover on pan. Reduce heat to medium high and boil for 14 minutes. Remove pan from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Place a serving of rice in middle of each plate. Ladle 2 or 3 spoons full of beans over rice. Garnish with chopped green onions and sour cream, if desired.

NOTE: This is a fairly mild version of traditional black beans and rice. For more heat in the recipe, use Ranch Style black beans and/or andouille sausage.

Submitted by: cwarriner