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Name: Black Beans and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 2 tablespoons Olive oil; 2 large Onions chopped; 1 teaspoon Garlic finely minced; 1/2 cup Carrots chopped; 1/2 cup Red bell pepper chopped; 2 teaspoons Dried oregano; 1 teaspoon Ground cumin; 2 teaspoons Chili powder; 4 cans Black beans rinsed and drained; 1 can crushed tomatoes; 1/4 cup Tomato paste; 1 1/2 cups low-sodium vegtable broth or water; 1 Bay leaf; Salt & pepper; 8 cups cooked white or brown rice

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INGREDIENTS

2 tablespoons Olive oil
2 large Onions ; chopped
1 teaspoon Garlic ; finely minced
1/2 cup Carrots ; chopped
1/2 cup Red bell pepper ; chopped
2 teaspoons Dried oregano
1 teaspoon Ground cumin
2 teaspoons Chili powder
4 cans Black beans ; rinsed and drained
1 can crushed tomatoes
1/4 cup Tomato paste
1 1/2 cups low-sodium vegtable broth ; or water
1 Bay leaf
Salt & pepper
8 cups cooked white or brown rice

Servings

INSTRUCTIONS

Heat the olive oil in a large pot over medium heat, Add the onions and cook until translucent and tender, about 5 minutes. Add

the garlic, carrots, and red bell pepper, and cook until you can smell the garlic, and the carrots and bell peppers start to become tender; about 2 minutes. Add oregano, cumin, and chili powder stir for about 1 minute.

Add the black beans, crushed tomatoes, tomato paste, vegetable broth, and bay leaf. Season with salt and pepper to taste. Let the beans simmer, uncovered, for about 20 minutes. Taste to see what seasonings you want to add. Remove and discard the by leaf.

Serve the beans over hot cooked rice, with graded cheese and a squeeze of a lime, some scallions, cilantro, sour cream, avocado, tomato, and hot sauce if desired.

NOTES

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Black Beans and Rice

2 tablespoons Olive oil
2 large Onions chopped
1 teaspoon Garlic finely minced
1/2 cup Carrots chopped
1/2 cup Red bell pepper chopped
2 teaspoons Dried oregano
1 teaspoon Ground cumin
2 teaspoons Chili powder
4 cans Black beans rinsed and drained
1 can crushed tomatoes
1/4 cup Tomato paste
1 1/2 cups low-sodium vegtable broth or water
1 Bay leaf
 Salt & pepper
8 cups cooked white or brown rice

Heat the olive oil in a large pot over medium heat,  Add the onions and cook until translucent and tender, about 5 minutes. Add 
the garlic, carrots, and red bell pepper, and cook until you can smell the garlic, and the carrots and bell peppers start to become tender; about 2 minutes.  Add oregano, cumin, and chili powder stir for about 1 minute.

Add the black beans, crushed tomatoes, tomato paste, vegetable broth, and bay leaf.  Season with salt and pepper to taste.  Let the beans simmer, uncovered, for about 20 minutes. Taste to see what seasonings you want to add. Remove and discard the by leaf.

Serve the beans over hot cooked rice, with graded cheese and a squeeze of a lime, some scallions, cilantro, sour cream, avocado, tomato, and hot sauce if desired.

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Nutrition

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Serving Size: 1 Serving (2192g)
Recipe Makes: Servings

Calories: 1767
Calories from Fat: 142 (8%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 4.2g
Cholesterol 0mg		0 %
Sodium 3713.1mg		128 %
Potassium 6850.5mg		180 %
Total Carbohydrate 330.4g		97 %
	Dietary Fiber 106.7g	427 %
	Sugars, other 223.6g
Protein 100.8g		144 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1767

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