Black beans and rice

Makes 4 servings //so good for such little ingredients! This can also be used as a soup without the rice.

 INGREDIENTS 

2 cans (19 oz) black beans not drained

1 medium onion yellow, chopped 

2 cloves minced garlic

1 green or red bell pepper chopped 

1-2 tablespoons of olive oil

1/4 to 1/2 teaspoon of oregano 

1 tablespoon sugar (- optional especially if using fire roasted red bell pepper.

1/2 to 1 cup water— optional

For rice: we use basmati brown rice cooked in vegetable broth.

DIRECTIONS 

Pour black beans including their liquid into a pot and let warm on a medium low , followed by a low setting.

Meanwhile cook the onion, bell pepper, and garlic in a bit of olive oil until soft— 5 minutes about.

Take a masher and mash some of the beans in the pot then add your vegetables and seasonings. Simmer 30-45 minutes. Add more water if needed.

Meanwhile cook your rice. We like a cup of basmati brown rice cooked in vegetable broth (that doesn’t include tomatoes in the ingredients). We use 1 cup rice and 3 cups broth and 1 cup water and cook about 45 minutes. 

Serve bean mixture over top.