VEGAN; Mexican Rice `n' Beans

[Guest guest]

This is sooooo *drool* good!

 

Happy vegging!

~Emmy~

 

 

From " Linda's Kitchen " -- Linda McCartney

 

 

Mexican Rice `n' Beans

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Serving size: 2 to 3.

 

 

1 16-ounce can black beans or red kidney beans, drained

1 large onion, chopped

2 large cloves garlic, sliced

4 tablespoons margarine

1 tablespoon whole-wheat flour

2 teaspoons ground cumin or to taste

1 teaspoon chili powder or to taste

1 & 1/4 cups vegetable stock or broth

1/2 cup long-grain rice, cooked

Hot pepper sauce for serving (optional)

 

 

1) In a saucepan, mix the beans with the onion and garlic.

2) Using a fork, mix the margarine, flour and spices to a paste.

3) Pour the vegetable stock or broth over the beans mixture, add the

spice paste, and heat over low heat, stirring, until smoothly

blended.

4) Simmer, uncovered and stirring from time to time, until the sauce

thickens like gravy (about 30 minutes).

5) Arrange the hot cooked rice around the edge of a shallow serving

dish, and pour the beans into the center.

 

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