Ingredients
Scale
- 2 cans (15 ounces each black beans, drained and reserve juice)
- 1 can diced tomatoes (not drained (14.5 ounces))
- 2 tablespoons oil (olive or avocado oil)
- 1 1/2 cups onion (diced)
- 1 cup diced bell pepper (I usually use a 50/50 mix of green and red bell peppers)
- 4 cloves garlic (minced)
- 1 teaspoon thyme
- 2 bay leaves
- 6 tablespoons apple cider vinegar
Season to taste with the following
- salt and pepper
- hot pepper sauce of your choice
Rice:
- 6 cups of prepared foolproof brown rice
Garnish Ideas:
- lime wedges
- green onions
- cilantro
- diced mango
- sour cream
Instructions
- In a 6-quart pot warm oil over medium heat and cook onion until it starts to soften and become translucent. Add garlic and bell peppers. Cook another 2-3 minutes.
- Add tomatoes, black beans, thyme, and bay leaves. Cook for 4 minutes. Add vinegar and reserved juices from beans. Cook for another 5-10 minutes then season to taste with salt, pepper, and hot pepper sauce.
- Remove bay leaves. Serve over brown rice and garnish as desired.
Notes
We recommend using organic ingredients when possible.
If using dried black beans, prepare first and make enough for 3 1/3 total cups.
If you prefer fresh tomatoes use about 1 1/2 cups, diced.
For seasoning I use about 1 teaspoon salt, 3/4 teaspoon pepper, and 1-2 teaspoons of hot pepper sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
