I like cooking with black beans…it’s neat to have a splash of black that contrast with the other colors on your plate. And the beans taste great, so I tend to use them a lot – I seriously make this black beans and rice dish weekly. It’s not entirely traditional, but it’s a recipe I can zone out and make. I love the subtle kick of heat from the red pepper flakes…and the twang from the vinegar. It’s great. Try it out!
For Rice:
2 cups vegetable stock
1 cup brown rice
For Beans:
2 tablespoons extra virgin olive oil
3 cloves of garlic (minced)
¼ teaspoon red pepper flakes
½ red onion ( ¾ cup, diced)
½ red pepper (¾ – 1 cup, diced)
¼ green pepper (1/2 cup, diced)
2 teaspoon oregano
1 teaspoon chili powder
1 can black beans (15.5 oz, drained and rinsed)
2 tablespoons red wine vinegar
3 tablespoons vegetable stock
1 cup of spinach (chopped)
Rice:
Bring the vegetable stock to a boil. Add the brown rice, reduce heat and cover. Cook until done.
Beans:
In a large skillet over low heat, add the oil, minced garlic, and red pepper flakes. Cook for 7 minutes on the lowest heat setting.
Raise heat to medium – add the diced onion and green pepper. Cook for 5 minutes, or until the vegetables are tender.
Add the diced red pepper. Cook for 5 more minutes. Stir in the oregano and chili powder. Cook for 1minute and then add in the beans. Stir to combine everything.
Add the red wine vinegar, veggie stock, and spinach. Bring this liquid to a boil and cook for 5 minutes, or until the liquid reduces by half.
Serve hot with the rice, and enjoy!
