Sausage with Black Beans and Rice

Ever have leftover meat from the grill and don't know what to do with it? Let me rephrase that. Ever watch your significant other grill POUNDS of meat, realize he intended that we would eat ALL of it, force him away from the remnants with a sharp pointy object before he exploded, and then realize you had to do something with the leftovers? Yeah, welcome to my life.

That said, we made this the first time with, um, "fresh-overs"(?), but it turned out to be the perfect solution to those scraps you inevitably have leftover from a barbecue.

Sausage with Black Beans and Rice
adapted from Eric Rivera's "Linguica and Black Bean Rice"

1/2 to 1 lb. linguica, kielbasa, steak tips, etc. (cooked or uncooked), sliced to bite-size pieces
1 tbsp. extra virgin olive oil
1 tomato, diced
1/2 yellow onion, diced
3 garlic cloves, minced
1 can (15.5 oz.) black beans, drained and rinsed
1/3 cup water or chicken stock
pinch each thyme and oregano
1/2 tsp. cumin
1/2 tsp. paprika
1 tsp. salt
2 bay leaves
about 1 1/2 cups cooked rice

- Prep all ingredients first.
- Heat olive oil in large saucepan.
* If using uncooked meat, add and cook for about 2 min each side on medium-high heat.
- Start rice.
- Add tomato, onion, and garlic. Simmer covered on low for about 5 minutes.
- Add beans and cooked meat (if applicable). Simmer covered for about 10 minutes. Stir occasionally.
- Add water/broth, spices, and herbs. Cover again and simmer for about 7 minutes.
- Serve immediately over white rice.