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Black Beans and Rice

Black Beans and Rice
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Yield: 4 to 6 servings

This recipe for black beans and rice is imple and very good. A very healthy choice for a family dinner.

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  • 2 teaspoons olive oil
  • 2 onions, minced
  • 2 green bell peppers, diced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 teaspoons dried oregano
  • 2 teaspoons balsamic vinegar
  • 2 red bell peppers, diced
  • 4 cups hot cooked rice
  • 4 tomatoes, chopped
  • 2 cups shredded cheese (Monterey Jack, sharp cheddar, or a combination)
  • hot sauce


In a large saucepan, heat the oil. Add the onions, green peppers, and garlic and saute for 3 minutes. Add the black beans and oregano. Bring to a boil, then cook over medium heat for 5 minutes. Add the balsamic vinegar and remove from the heat. Stir in the red peppers.

To serve, place the rice in individual serving bowls and spoon the beans on top. Offer the tomatoes, cheese, and hot sauce on the side.

Updated Thursday, May 23rd, 2002

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