Mesa Verde Black Beans With Rice Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings2
Interest GroupExotic
Ingredients
| Cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Garlic | 4 Clove (5gm) | |
| Black beans - 2 can sof 15 ounces each, drained | ||
| Water | 2 Cup (16 tbs) | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Tomato Paste | 1 Can (10oz) | |
| Vinegar | 1 Tablespoon | |
| Cooked long-grain rice - 4 1/2 cups | ||
| Tomatoes | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Plain non-fat yogurt - 1/4 cup | ||
Directions
MAKING
1) Use cooking spray to coat a large Dutch oven.
2) Place the greased Dutch oven over moderate heat and add the green pepper, garlic and onion. Sauté till the vegetables are soft. Keep stirring frequently.
3) Add the water, crushed red pepper flakes, black beans and salt. Mix well.
4) Bring the mixture to a boil, cover and reduce the heat.
5) Gently simmer, occasionally stirring, for about 15 minutes.
6) Uncover and add the vinegar and tomato paste.
7) Cook for another 15 minutes, till the mixture has thickened.
SERVING
8) Over ¾ cup of rice, pour the preparation and evenly top with sliced green onion, nonfat yogurt and chopped tomatoes and serve.
1) Use cooking spray to coat a large Dutch oven.
2) Place the greased Dutch oven over moderate heat and add the green pepper, garlic and onion. Sauté till the vegetables are soft. Keep stirring frequently.
3) Add the water, crushed red pepper flakes, black beans and salt. Mix well.
4) Bring the mixture to a boil, cover and reduce the heat.
5) Gently simmer, occasionally stirring, for about 15 minutes.
6) Uncover and add the vinegar and tomato paste.
7) Cook for another 15 minutes, till the mixture has thickened.
SERVING
8) Over ¾ cup of rice, pour the preparation and evenly top with sliced green onion, nonfat yogurt and chopped tomatoes and serve.
Chef
