Monday, November 7, 2011

Movie Mania Monday: There's Something About Mary - Franks and Beans

Phoenix Franks & Beans
 First of all, my apologies for the infrequent blogging.  My big move to Scottsdale is complete and I can now see through the giant abyss that were all my moving boxes.  So, let's celebrate with a little Southwest flavor, as my first new recipe and blog entry comes from a classic movie scene and one of Ben Stiller's funniest movie moments.
There's Something About Mary is hilarious.  That's all I can say.  It's full of borderline inappropriate (OK, TOTALLY inappropriate) jokes and pranks, but none are funnier and/or more embarrassing as the "Franks or Beans" scene.
As Ben Stiller's character prepares to take his date (Cameron Diaz) to the prom, he finds himself with a nervous bladder.  As he attempts to put "himself" back together, he gets a bit...stuck.  When his date's father asks him what part of himself he's zipped, he asks, "Is it the frank or the beans?"  So, today, as my first Arizona blog entry, we're making Phoenix Franks & Beans.  Thanks to Tony and Susan in Scottsdale for the great idea.  You can come and claim your leftovers any time you like!
Phoenix Franks & Beans

Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 8
Phoenix Franks & Beans
  • 3 Spicy Italian Sausages
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup of brown rice, cooked
  • 1 medium tomato, chopped1 14 oz. bag C&W Ultimate Southwest Vegetable Blend
  • 1 cup shredded Mexican blend cheese, plus 1 tbsp. for garnish
  • 1 6oz. package cornbread muffin mix
  • 1 egg, slightly beaten
  • 1/2 tbsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/4 cup chopped cilantro for garnish
  • 2/3 cup milk
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. In a large skillet, cook the sausages on medium heat for 4-5 minutes on each side, until browned. Remove from heat and slice on a bias. Sausages should still be slightly uncooked in the middle. Set aside.
  3. In the same skillet, combine vegetable blend, black beans, cooked brown rice, tomato, ground cumin, chili powder and garlic powder. Stir until combined, season with salt and pepper and cook on medium heat for 4-5 minutes. Stir in cheese and 2 of the sausages until combined. Transfer to a large casserole dish and spread evenly over the bottom of the dish.
  4. In a large mixing bowl, combine egg, milk and cornbread mix. Whisk until smooth. Add the mixture in plops with a spoon over the bean mixture to the casserole dish. Spread the remaining sausage slices out on top of the bean mixture in between the cornbread plops.
  5. Bake in the oven for about 15 minutes at 425 degrees, until a toothpick comes out clean from the cornbread muffins. Serve a spatula full of beans and franks mixture with a cornbread muffin. Garnish with cheese and cilantro.

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