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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing. Ingredients:
1 cup dried black beans |
8 cups water |
1 onion, chopped |
1 green pepper, chopped |
2 garlic cloves |
1 teaspoon oregano |
1 teaspoon cumin |
1 (6 ounce) can tomato paste |
3 tablespoons red wine vinegar |
1 tablespoon tamari |
2 cups cooked brown rice |
1/4 cup green chili |
1/8-1/4 teaspoon tabasco sauce |
1 -2 tablespoon chopped fresh cilantro |
Directions:
1. Sort and wash black beans.
2. Boil in water for 2 minutes. Let rest 45 minutes.
3. Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
4. Add tomato pate, vinegar and tamari. Cook 30 minutes.
5. Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.
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