Black beans and rice

You know how “they” always say that beans are so good for you, all that fibre and protein and whatnot? Hrm, maybe that’s just my mom, but I suppose they are and after all, they are a really good vegetarian alternative (as much as I like tofu, soy is too often GMO or farmed in Brazilian rainforests, or other evils). And so, this brings me to a black bean recipe that was actually yummy. I made this with a roast chicken, the apple slaw, and some brown rice. Great combination for leftovers in lunches too.

1/3 cup finely chopped red onion, divided
1/3 cup finely chopped bell pepper
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon cumin seeds
2 cups low-salt chicken broth
1 teaspoon (or more) fresh lime juice (definitely more)
2 15-ounce cans black beans, rinsed and drained
s & p

Combine onion, bell pepper, garlic and spices and saute with a bit of olive oil on medium heat for about 6-7 minutes. Stir in broth, lime juice and beans; bring to a boil. Reduce heat. Season with salt, pepper, and more lime juice, if desired.

Source: Modified from Bon Appetit Jan 2012



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