This week's theme is recipes. Since I am a vegetarian, I picked a vegetarian recipe that I make frequently. It may or may not have come from *cough* the back of a can *cough.*
But, don't let that deter you, it really is quite tasty. The vinegar and hot sauce make it nice and zesty! As another incentive, I just learned that on average bean eaters weigh less than non-bean eaters. It's time to break out the Beano, baby!
Traditional Black Beans and Rice
(makes 6-7 servings)
1 tablespoon olive oil
3/4 cup onion, chopped fine
1/2 cup green pepper, chopped fine
1 cup tomatoes, diced
1 can (15 oz.) Bush's Seasoned Recipe Black Beans, drain and reserve juice
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons cider vinegar
1/2 teaspoon hot pepper sauce
2 cups cooked rice
Lime wedge or sliced mango (optional)
In large skillet, heat olive oil. Cook onion and green pepper until tender. Stir in tomatoes, beans, thyme and garlic salt, and cook 3 minutes. Add vinegar, pepper sauce, and reserved juice and continue to cook 5 minute. Serve over rice. Garnish with lime wedge or sliced mango (optional).
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