tag:blogger.com,1999:blog-286200906136606180.post919871516819827671..comments2011-08-30T03:55:51.473-07:00Comments on Bites of the World: Beans with Historychelseahttp://www.blogger.com/profile/17333127349852310505noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-286200906136606180.post-31960216870002450252010-10-09T23:01:06.333-07:002010-10-09T23:01:06.333-07:00Servings: 2-3
1 chopped onion
1 chopped green bel...Servings: 2-3<br /><br />1 chopped onion<br />1 chopped green bell pepper<br />2 cloves chopped garlic<br />1 1/2 teaspoons ground cumin<br />1 teaspoon dried thyme leaves<br />1 4oz. jar diced pimentos, drained<br />1/2 teaspoon crushed red pepper – optional<br />1 bay leaf<br />1 Tablespoon olive oil<br />1- 1 1/2 cup rice cooked<br />1 can (14-1/2 ounces) diced tomatoes<br />2 cans (15 ounces) black beans, drained – try to get low sodium, black beans have ridiculous amounts of added sodium otherwise<br />water<br />1 Tablespoon apple cider vinegar<br />1/2 to 1 teaspoon salt – optional<br />1/2 teaspoon black pepper<br /><br />Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.<br />Stir in tomatoes, black beans, vinegar, salt, and pepper. Add water if needed. Heat to boiling. Reduce heat and simmer about 20 minutes. Let stand 5 minutes and mix with rice. Serve hot.Chelsea Tajchttp://global-bite.blogspot.comnoreply@blogger.com