BRAZILLIAN SAUSAGE AND BLACK BEANS WITH SPICY RICE

2 t. cumin seed
4 large garlic cloves, divided
2 t. olie oil, divided
1 c. chopped onion
½ t. salt
2 c. chicken broth
2 (14 oz. ) cans black beans, rinsed and drained
½ small orange
2 c. fresh flat-leaf parsley sprigs
4 ½ c. hot cooled long-grain brown rice
4 t. hot pepper sauce (such as Tabasco)
1 T. red wine vinegar
3 (3oz) links spicy jambalaya chicken sausage (such as al fresco), diagonally sliced into 1-inch pieces
2 c. chopped orange sections. (about 4 small)

1. Place cumin seed and 1 garlic clove on a cutting board; finely chop.
2. Heat 1 t. oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 8 minutes or until lightly browned. Add cumin seed mixture to pan; cook 30 seconds. Add ½ t. salt, broth beans. And ½ orange to pan. Bring to boil ;cover, reduce heat and simmer 35 minutes. Uncover and cook 8 minutes or until liquid it absorbed. Remove orange from pan; discard.
3. Place remaining 3 garlic cloves and 2 cups parsley sprigs in a food processor; process until finely chopped; scrape parsley mixture into a large bowl. Add rice, hot sauce and vinegar to parsley mixture; stir well.
4. Heat remaining 1 t. oil in a large nonstick skillet over medium-high heat. Add sausage to pan; cook 4 minutes or until lightly browned. Spoon ¾ c. rice onto each of 6 serving plates; top each serving with ½ c. bean mixture; ½ sausage link. And 1/3 c. oranges.
5. Makes 6 servings; 5 pts per serving.