BLACK BEANS AND RICE

Anne

 

This is a good dinner for hungry students on-the-go. Have an extra gallon of salsa around for Jenny, Ian, Irene, Elinore and Gustav.


10 cups cooked rice
1 Tbsp olive oil
2 red bell peppers, chopped up
8 cloves garlic, minced
1 cup salsa-- I use a 7-oz. can of Herdez Salsa Ranchera. It is an unusually thick (not juicy) salsa.
2 15-oz. cans of black beans, strained and rinsed with water
3 Tbsp. soy sauce

While the rice is cooking…

Heat the oil to a med-high heat. Saute the red peppers until they are a little roasted. Turn down the heat to low and add the garlic. Continue saute-ing for just a little while until the garlic is golden. Turn off the heat. Add the salsa to the saute pan. Add the beans to the pan.

When the rice is done cooking…

Mix it all together. Add the soy sauce for your sodium pleasure.

 

Bring me back to The Sustar Cookbook.