Black Beans and Rice
Here’s a quick recipe that I cook for lunch a lot. My stepson likes it and he doesn’t like much of anything. So, I know I won’t hear any complaints.
Ingredients
- 2 14 oz cans black beans
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 medium yellow onion chopped
- 1 green pepper chopped
- 1 1/2 teaspoon cumin
- 1 teaspoon thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- salt to taste
Saute the green pepper, onion and garlic in olive oil for a couple of minutes. Add a little bit of the liquid from the beans and let simmer until the pepper is soft. Add the rest of the beans and the liquid from the can. Some cans of beans have too much liquid. I just cooked this and there was too much liquid so I used the liquid from one can of beans and drained the other can before putting it in. Sometimes you just need to use your judgment. Add the cumin and thyme. Bring beans to a boil and turn down to low. Let simmer for 15 minutes. Add salt to taste. I think canned beans are salty enough, but you may disagree. Stir in vinegar and lime juice and serve with rice.
I usually top it with some freshly chopped tomato, sliced green onion and fresh cilantro. You can also add a little sour cream, but my family is on a gluten free casein free diet right now. I write about that in my next post.
Photo by NotQuiteSonic
