Spicy Black Beans and Rice

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Spicy Black Beans and Rice

8 Servings

 

1 pound black beans

4 large garlic cloves, minced

1 bay leaf

2 teaspoons dried oregano

1 chipotle chile, (optional)

1 teaspoon ground cumin

3 cups chopped onion

2 red or green bell peppers, chopped

1/2 teaspoon red pepper flakes

2 tablespoons chili powder

28 oz can tomatoes, drained and chopped

1/3 cup cilantro, finely chopped

red wine vinegar

 

In a kettle combine beans, garlic, bay leaf, oregano, onion, 1/2

of the bell peppers, spices (if you use the chipotle, eliminate

the red pepper flakes) and 8 cup chicken or beef broth. Simmer for

1 hour, or until beans are barely tender. Stir in tomatoes and

remainder of the bell pepper and simmer, uncovered 1/2 hour longer,

or until very thick. Stir in cilantro and vinegar. Serve over rice

and garnish with onion and low fat sour cream.

Arielle's Recipe Archives: Black Beans Rice 01

 

 

 

 

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