Reserve 1 cup black beans. Puree remaining beans with 1-1/2 cups water in electric blender or food processor; set aside. Cook onions, celery, and carrots in oil until tender crisp. Add reserved broth, chiles, rice bran, pepper, and whole and pureed beans. Simmer uncovered 10 to 15 minutes. Remove from heat; stir in sherry. Top each serving with 1/2 cup rice. Garnish with green onions and tomatoes. NOTES : Canned beans and cooked brown rice make this a quick to fix, tasty recipe. Recipe by: USA Rice Council Posted to MC-Recipe Digest V1 #667 by Rooby
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 329.8mg||11 %|
|Potassium 505.8mg||13 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 33.6g|
|Protein 6g||9 %|
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Calories per serving: 216
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