Spicy Black Beans and Rice
Ingredients
- 1 pound black beans
- 4 large garlic cloves, minced
- 1 bay leaf
- 2 teaspoon dried oregano
- 1 chipotle chile, (optional)
- 1 teaspoon ground cumin
- 3 cup chopped onion
- 2 red or green bell peppers, chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoon chili powder
- 28 ounce can tomatoes, drained and chopped
- 1/3 cup cilantro, finely chopped
- red wine vinegar
Instructions
8 Servings. In a kettle combine beans, garlic, bay leaf, oregano, onion, 1/2 of the bell peppers, spices (if you use the chipotle, eliminate the red pepper flakes) and 8 cup chicken or beef broth. Simmer for 1 hour, or until beans are barely tender. Stir in tomatoes and remainder of the bell pepper and simmer, uncovered 1/2 hour longer, or until very thick. Stir in cilantro and vinegar. Serve over rice and garnish with onion and low fat sour cream.