Black Beans with Brown Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. âSheila Meyer, North Canton, Ohio Ingredients:
1 small green pepper, chopped |
1/2 cup chopped sweet red pepper |
1/2 cup chopped sweet yellow pepper |
1/2 cup chopped red onion |
2 tablespoons canola oil |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons cider vinegar |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
1/8 teaspoon cayenne pepper |
2-1/2 cups hot cooked brown rice |
Directions:
1. In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice. Yield: 5 servings.
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