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Beans and Rice

  • 1 cup chopped green and red bell peppers
  • 1/2 cup chopped onion
  • 1 clove garlic
  • 1/2 tsp oregano
  • 1 tsp chili powder
  • 1 tsp cumin seed
  • 1 tbsp olive oil
  • 2 cans black beans, 15 oz each, drained and rinsed or 4 cups cooked black beans
  • 1 cup broth (or water)
  • salt to taste
  • 1 tsp apple cider vinegar (optional)
  • salsa

Heat oil over medium heat in a large skillet. Add cumin, saute until they start to sputter. Add garlic and saute 1 min. Add peppers, onion, oregano and chili. Saute until soft. Add beans and broth, simmer until liquid is mostly evaporated. Add apple cider vinegar (optional). Serve with rice and top with salsa.
I will drizzle flax seed oil over the top of this for additional nutritional value.


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