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spicy-black-beans-rice recipe

Date: Sun, 21 Mar 1999 19:38:33 -0800
From: Kathleen (schuller@ix.netcom.com)

We had this simple bean and rice dish for dinner tonight--and yes, it
really is spicy.  I left off the red pepper but put the jar next to my
husband so that he could add some at the table.  If you have the rice
already made then this is a fast dish to prepare after work.  Whenever I
cook rice, I always cook extra and put it in ziplock bags, with 2 cups per
bag, so that I always know how much is in the bag, and then I toss them in
the freezer.


                     *  Exported from  MasterCook  *

                        Spicy Black Beans And Rice

Recipe By     : BH&G Cooking For Today, Vegetarian Recipes
Serving Size  : 4    Preparation Time :20:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
   4      cloves        garlic -- minced
   2      tablespoons   red cooking wine or other saute liquid
  15      ounces        black beans, canned -- rinsed and drained
  14 1/2  ounces        Mexican tomatoes, canned, stewed
     1/4  teaspoon      red pepper -- ground
   2      cups          rice, cooked -- hot
     1/4  cup           onion -- chopped

In a medium saucepan cook 1/2 cup onion and garlic in hot wine till tender
but not brown. Carefully stir in the drained beans, undrained tomatoes, and
ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15

To serve, mound rice on individual plates; make a well in the centers.
Spoon black bean mixture into centers. If desired, sprinkle with chopped

(Original recipe used oil rather than red cooking wine.)

315 calories, 1.1g fat (3.0% calories from fat), 14g protein, 63g carb, 271
sodium. 11g fiber.  WW points = 4

NOTES : Instead of rice, spoon the warm black bean mixture over squares
of freshly baked corn bread.

kwvegan vegan