Steve Kroll
Wine Guy
My "signature dish" is something I often make, simply because it's quick and easy and I almost always have the ingredients on hand. Since it's also vegetarian, we sometimes have this on "Meatless Mondays".
Southwest Black Beans & Rice
Ingredients
Saute onion and bell pepper (and jalapeno, if used) in olive oil over medium high heat until translucent, but not browned. Add minced garlic and saute for another 30 seconds. Add canned tomatoes, tomato sauce, chili powder, and paprika. When mixture comes to a boil, reduce heat and stir in black beans and heat through. Season to taste. If the mixture is too thick, add a little water. You don't want it to be soup, but it should have a bit of "gravy."
Just before serving, stir in the lime juice and cilantro. Serve over brown rice and garnish with shredded cheese, scallions, or whatever else you like.
Southwest Black Beans & Rice
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper, seeded and chopped
- 2 jalapenos, seeded and chopped (optional)
- 5 cloves garlic, minced
- 1 14 oz. can fire roasted diced tomatoes with the juice
- 1 8 oz. can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon smoked Spanish paprika
- 2 cans black beans
- Salt and pepper to taste
- 1/2 cup chopped cilantro
- Juice from one lime
- 3 cups cooked brown rice
- Accompaniments such as shredded cheese, chopped scallions, sour cream, pickled jalapenos.
Saute onion and bell pepper (and jalapeno, if used) in olive oil over medium high heat until translucent, but not browned. Add minced garlic and saute for another 30 seconds. Add canned tomatoes, tomato sauce, chili powder, and paprika. When mixture comes to a boil, reduce heat and stir in black beans and heat through. Season to taste. If the mixture is too thick, add a little water. You don't want it to be soup, but it should have a bit of "gravy."
Just before serving, stir in the lime juice and cilantro. Serve over brown rice and garnish with shredded cheese, scallions, or whatever else you like.
