Quick and Easy
Ingredients
Beans:
2 15oz Can Black Beans (undrained)
2 tbsp Olive oil
1 tbsp Red Wine Vinegar
1/2 tsp Salt
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
1/4 tsp Pepper
1/4 tsp Cumin
1 Bay Leaf
1 Scallion (Sliced) For Garnish
Fresh Parsley for Garnish
Lime Wedges for Garnish
Directions:
Add oil, vinegar and seasonings to pan and warm until fragrant. Next add 2 cans of black beans with juice (undrained). Stir and simmer 20 minutes until thickened. Top with fresh parsley, sliced scallion and garnish with a lime. Enjoy!
Rice:
2 Cups White Rice (I Love Mahatma Organic)
4 Cups Low Sodium Chicken Stock
1 Medium Onion (Diced)
3 Cloves Garlic (Minced)
1 Carrot (Grated)
1.5 tsp Salt
1/4 tsp Pepper
1 tbsp Butter
Directions
To a sauce pan add butter, diced onion, shaved carrot and garlic. Cook on medium low until softened about 5 minutes. Add seasonings and stir. Add Stock and bring to a boil, once boiling add rice, stir and cover. Turn heat to low and cook for 22 minutes. Enjoy!
Served here with Grilled Chicken Breast! But Also great with Pork!
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Ingredients
Beans:
2 15oz Can Black Beans (undrained)
2 tbsp Olive oil
1 tbsp Red Wine Vinegar
1/2 tsp Salt
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
1/4 tsp Pepper
1/4 tsp Cumin
1 Bay Leaf
1 Scallion (Sliced) For Garnish
Fresh Parsley for Garnish
Lime Wedges for Garnish
Directions:
Add oil, vinegar and seasonings to pan and warm until fragrant. Next add 2 cans of black beans with juice (undrained). Stir and simmer 20 minutes until thickened. Top with fresh parsley, sliced scallion and garnish with a lime. Enjoy!
Rice:
2 Cups White Rice (I Love Mahatma Organic)
4 Cups Low Sodium Chicken Stock
1 Medium Onion (Diced)
3 Cloves Garlic (Minced)
1 Carrot (Grated)
1.5 tsp Salt
1/4 tsp Pepper
1 tbsp Butter
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