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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I modified Carol Bullock's recipe for Frijoles Negros because we only had one can of black beans and I wanted to make up for it by adding a lot of healthy veggies. Turned out really well, I even blended some for my 8 month old who loved it! Use the frozen veggies that include a mix like corn, peas, small diced carrots, lima beans, etc. You want the veggies to be about the same small size. Ingredients:
1 cup rice |
2 cups water |
1 medium onion, chopped |
4 garlic cloves, minced |
1 teaspoon cumin powder |
1/2 teaspoon oregano |
1 (10 ounce) can black beans |
1/2-1 bag of frozen mixed baby vegetables |
1 teaspoon better than beef bouillon |
3/4-1 cup water |
1 tablespoon red wine vinegar |
Directions:
1. In a medium pan, add 1 cup or rice and 2 cups of water. Bring to a boil over high heat.
2. Lower heat and simmer for 15-20 minutes.
3. While the rice is cooking, heat 1 tbsp of olive oil in a medium pan.
4. Add onion and saute for 5 minutes until soft.
5. Add the garlic and saute for 2 more minutes.
6. Add cumin and oregano and stir.
7. Open the can of beans and pour some of the liquid into the pan and heat until everything softens.
8. Add the rest of the beans and liquid, the frozen veggies, the beef boullion and then add enough water (3/4-1 cup) to hold all of the ingredients together nicely.
9. Raise heat and bring everything to a boil.
10. Lower the heat and cook for 5 minutes.
11. Add 1 tbsp of red wine vinegar just before serving.
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