Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. —Sheila Meyer, North Canton, Ohio
Black Beans with Brown Rice
Black Beans with Brown Rice
Prep Time
15 min
Cook Time
20 min
Yield
5 servings
Ingredients
- 1 small green pepper, chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped sweet yellow pepper
- 1/2 cup chopped red onion
- 2 tablespoons canola oil
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons cider vinegar
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2-1/2 cups hot cooked brown rice
Directions
- In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Nutrition Facts
1 each: 327 calories, 7g fat (1g saturated fat), 0 cholesterol, 614mg sodium, 55g carbohydrate (6g sugars, 11g fiber), 12g protein.
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