Easy Black Beans and Rice

Servings: 4 - 6

Ingredients:

  • 3 - 15oz. cans black beans, preferably organic and low sodium
  • 1/2 medium green pepper, seeded, deveined and cut into small pieces
  • 1 medium onion, peeled and cut into small pieces
  • 2 cloves garlic, peeled and diced
  • 2 tablespoons Bragg Lliquid Aminos or 1 teaspoon of salt
  • 1/8 teaspoon of each of the following...ground cumin, dried oregano, ground thyme
  • 1 - 2 tablespoons (optional) of dry sherry, (not cooking sherry)
  • 1 teaspoon hot sauce (Crystal hot sauce was used for this recipe)
  • 1 teaspoon olive oil

Drain all liquid from canned beans into a medium large saucepan.  Reserve black beans until later. Add green pepper, onion, garlic, Braggs or salt, seasonings, and dry sherry to the black bean liquid. Bring the liquid to a boil, reduce heat and simmer until vegetables are soft and the liquid is half the original amount.  Remove from heat and cool slightly.  Place thickened liquid and vegetables into a blender and mix until smooth.  Return bean liquid to the saucepan, add hot sauce and olive oil and all of the reserved black beans.  Stir mixture and correct seasoning.  The beans will be slightly soupy, and great over rice of your choice.  

Prepare enough rice as per directions on the package.  Serve the rice, then top with beans.  The beans are great topped with chopped tomatoes and/or sweet or green onions.