Homemade Organic Black Beans & Rice

Homemade Organic Black Beans & Rice

2 cans Westbrae Organic Black Beans
2 14.5 oz. cans Muir Glen Organic Diced Tomatoes (or 1 can if you don’t like too many tomatoes!)
1 T. Spectrum Organic Canola Oil
1 1/2 c. Organic Onions (chopped)
1 c. Organic Carrots (chopped)
1 medium Organic Green Pepper (chopped)
1 t. Frontier Organic Garlic Granules or Powder
2 t. Frontier Organic Cumin
2 t. Frontier Organic Coriander
1 t. Frontier Organic Paprika
1 t. salt (or to taste)
1 t. freshly ground Frontier Organic Peppercorns or Frontier Ground Organic Black Pepper
1 c. uncooked Lundberg Organic Brown Rice (cooked according to directions - about 2c. cooked)
Muir Glen Organic Salsa
Guacamole (optional)
The Wizard's Hot Stuff Sauce (if you like it hot!)

If using dried beans cook the beans well in advance.
Drain and reserve the liquid from beans.
Cook rice according to directions.
In large pot, saute the onions in oil until translucent.
Add carrots and green pepper and cook until just tender (about 5 minutes).
Add garlic, cumin, coriander, paprika, salt and pepper and cook just briefly (about 30 seconds).
Add beans, tomatoes and about 1 c. reserved liquid.
Simmer about 15 – 30 minutes (until all ingredients are tender).
Add more reserved liquid or water if it becomes too dry or if you want a soupier consistency.
Adjust seasonings.

For a creamier consistency, mix up to 1/2 of the mixture in a food processor and add back to the original mixture.

Serve over rice and top with salsa, hot stuff sauce and guacamole (if desired).
Serve alongside tortilla chips.

Note: This recipe also makes a wonderful topping for Little Bear Tostada Shells or filling for Black Bean Burritos. A great way to use leftovers!

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