Thursday, March 20, 2008

Black Beans and Rice

This is a really quick and simple weeknight dinner. Plus, it has lots of protein so it's great for vegetarians (or carnivores who just want a break from meat!) Yummy with a colorful side salad.

Serves 2

1 tbsp. olive oil
1/4 cup chopped onion
1/8 cup chopped bell pepper
1 clove minced garlic
1/2 can (15 ounce) black beans, undrained
3/8 cup water
1/2 tsp. oregano
1/8 tsp. sugar
1 tsp. cumin
1/4 tsp. garlic powder
1/2 tbsp. sherry, cooking wine, or cider vinegar (I used sherry)
1 cup hot cooked rice (white, brown, or wild)

1. Heat the oil in a medium saucepan. Saute the onion, bell pepper, and garlic until tender, about 8-10 minutes.

2. Add in the remaining ingredients (except the rice) and stir until boiling. Reduce the heat and simmer 20-30 minutes until the sauce is reduced. Serve over rice.

From the "Fresh Mama's: Whole Cooking for Our Whole Families" cookbook.

1 comment:

mrsdanigirl8 said...

YUM! This sounds great.