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Black Beans & Brown Rice
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- #4071
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 tablespoons cooking oil
1 medium onion, chopped
2 medium sweet green or red peppers, seeded and diced
OR
1 can (4 ounce size) chopped mild green chilies
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon crushed oregano
3 cups cooked black beans, drained
1 tablespoon lemon juice
1 tablespoon frozen orange juice concentrate
2 medium tomatoes, chopped
salt and pepper, to taste
2 tablespoons dark rum
3 cups cooked brown rice
directions
In a large heavy saucepan, heat the oil over moderate heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add cumin and oregano and cook briefly, stirring.
Add beans, lemon juice, frozen orange juice, tomatoes, and salt and pepper to taste and simmer, covered, for 5 minutes, adding a bit of stock, water, or tomato juice if needed to thin the mixture to desired consistency.
Mix 1 cup of the bean mixture with rum and mash to a paste with the back of a fork. Add the puree to the pot, set over low heat, cover and simmer about 20 minutes. Serve over hot, cooked rice with sliced bananas on the side.
added by
ravinwulf
nutrition data
495 calories, 13 grams fat, 77 grams carbohydrates, 17 grams protein per serving. This recipe is low in sodium.
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