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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.
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Black Beans Rice 01