Black Beans and Rice

This recipe serves: 8



 

Ingredients:
  • 2 limes, cut into wedges
  • 4 cups steamed brown rice
  • 1/2 cup cilantro leaves
  • 2 cups dried black beans
  • 2 tablespoons olive oil
  • 1 1/2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 jalapeno chili pepper, seeded and minced
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 4 cups low-sodium chicken or vegetable broth
  • salt to taste
  • veggies of choice

Cooking Instructions

  1. Soak the beans in water overnight in the refrigerator. Drain the beans and set aside.
  2.  Heat the olive oil in a 4-quart pot over medium heat. Add the onion, celery, green pepper and jalapeno pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
  3. Add the bay leaf, beans and broth and bring to a boil quickly over high heat.
  4. Lower the heat and simmer until the beans are completely tender, about 40 minutes.
  5.  Remove and discard the bay leaf. Season with salt and pepper and keep warm.
  6. Meanwhile, heat the rice.
  7. Serve the rice in warm bowls topped with beans and garnished with lime wedges and cilantro leaves. Add veggies!
  8. NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.
 Enjoy!

(Enjoyed this recipe? Great! You can grab the entire Recipe 4 Wellness collection in our book, titled “GLUTEN FREE LIVING”) 
 
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