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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Rachael Ray's Big Orange Book Ingredients:
1 tablespoon canola oil or 1 tablespoon vegetable oil |
2 jalapeno peppers, seeded and finely chopped |
1 red bell peppers or 1 green bell peppers or 1 yellow bell pepper, seeded and chopped |
1 red onion, chopped |
2 large garlic cloves, chopped |
1 (21 ounce) can black beans, drained and rinsed |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
salt |
pepper |
1 (15 ounce) can fired-roasted diced tomatoes (or chunky-style crushed tomatoes) |
1 tablespoon brown sugar |
1 tablespoon worcestershire sauce (or vinegar) |
1 lime |
4 crusty rolls, split and lightly toasted |
2 large dill pickles, chopped |
fresh cilantro leaves, chopped |
Directions:
1. Heat the oil in a skillet over med-high heat; to the hot oil, add the jalapenos, bell peppers, onions, and garlic; cook until tender, 7-8 minutes.
2. Fold in the black beans, cumin, and coriander; season to taste with salt and pepper.
3. Stir in the tomatoes, brown sugar, and Worcestershire; simmer for a few minutes to combine the flavors.
4. Squeeze the lime juice into the pan and stir.
5. Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad.
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