Cuban Black Beans `n' Rice

[Guest guest]

Hi all,

 

I just tried this recipe, and it was yummmmy! It tasted awful at first, but

as the black bean mixture cooked down it started tasting wonderful! By the

way, this is a vegan dish. Hmm, funny...some time ago I wouldn't have

dreamed of cooking anything vegan. Lol!

 

I should mention, step #5 in this recipe is a must if you have a blender or

food processor because it gives the sauce a real nice creaminess!

 

 

Cuban Black Beans `n' Rice (vegan)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

1 cup chopped onion

1 cup chopped green bell pepper,

3/4 cup chopped carrots

1 cup orange juice

2 teaspoon paprika

1 teaspoon ground coriander

1/8 teaspoon crushed red pepper

1 14 & 1/2-ounce can whole tomatoes, undrained

2 cloves garlic, finely chopped

1 15-ounce can black beans, rinsed and drained

4 cups hot cooked brown rice

1 cup plain nonfat yogurt (optional)

1 lime, cut into 6 wedges (optional)

 

 

Serving size: 6.

 

1) Heat onion, bell pepper, carrots, orange juice, paprika,

coriander, red pepper, tomatoes and garlic to boiling in

2-quart saucepan.

2) Rreduce heat, cover, and simmer for about 45 minutes, stirring

occasionally, until thick.

3) Remove from heat.

4) Stir in beans.

5) Place 1 cup of the bean mixture in a blender or food processor,

cover, and blend about 30 seconds or until smooth.

6) Stir blended mixture into bean mixture in saucepan.

7) Cook over medium heat about 3 minutes or until hot.

 

Serve over rice and with yogurt and lime wedges, if desired.

 

Happy vegging!

~Emmy~

____

Get Your Private, Free Email at http://www.hotmail.com