Black beans and brown rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Brown rice |
| 1 | pounds | Mushrooms |
| 2 | eaches | Red peppers, diced |
| 1 | each | Yellow pepper, diced |
| 1 | each | Green pepper, diced |
| 1 | large | Onion, diced |
| 3 | pounds | Cooked black beans (if canned, run through sieve with cold water) |
| 1 | quart | Pureed tomatoes |
| 2 | tablespoons | Garlic powder |
| pinch | Rosemary | |
| Caribbean Jerk seasoning, chunk | ||
| ⅛ | cup | Carob chips |
Directions
SAUTE IN PAN
COMBINE
SEASONINGS
Add brown rice to boiling water, cook until done, set aside. In extra-large saucepan, combine red, yellow and green peppers, and onion and saute over medium heat until ready, about 3-5 minutes.
Next, add cooked black beans and pureed tomatoes to mixture. Stir gently but thoroughly. Season with garlic powder and carob chips, a pinch of rosemary plus a chunk of Caribbean Jerk seasoning (it's like chutney!). Cook over medium heat for 15-20 minutes, then simmer until ready to serve. Serves 12.
Per serving, 677 calories, 5g fat (7% of calories), 0mg cholesterol, 345mg sodium, 14.9g dietary fiber.
Recipe from the kitchen of Deerfield Manor Spa of East Stroudsburg, Pennsylvania, as seen in the Beano Bulletin, Summer 1994.
Submitted By IRIS GRAYSON On 06-25-95
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