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Mesa Verde Black Beans With Rice

Trusted.Chef's picture
Ingredients
  Cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Minced garlic 4 Clove (20 gm)
  Canned black beans 30 Ounce, drained (2 cans, 15 ounces each)
  Water 2 Cup (32 tbs)
  Crushed red pepper flakes 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Tomato paste 6 Ounce (1 can)
  Vinegar 1 Tablespoon
  Cooked long grain rice 1⁄2 Cup (8 tbs)
  Chopped tomatoes 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Plain non fat yogurt 1⁄4 Cup (4 tbs)
Directions

MAKING
1) Use cooking spray to coat a large Dutch oven.
2) Place the greased Dutch oven over moderate heat and add the green pepper, garlic and onion. Sauté till the vegetables are soft. Keep stirring frequently.
3) Add the water, crushed red pepper flakes, black beans and salt. Mix well.
4) Bring the mixture to a boil, cover and reduce the heat.
5) Gently simmer, occasionally stirring, for about 15 minutes.
6) Uncover and add the vinegar and tomato paste.
7) Cook for another 15 minutes, till the mixture has thickened.

SERVING
8) Over ¾ cup of rice, pour the preparation and evenly top with sliced green onion, nonfat yogurt and chopped tomatoes and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
2

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