Cuban Black Beans and Rice


Cuisine: Cuban

Category: legume

Servings: 6

Ingredients:

1 cup chopped onion (about
1 large)
1 cup chopped green bell pepper,
(about
1 medium)
3/4 cup chopped carrots (about
1-1/2 medium)
1 cup orange juice
2 teaspoon paprika
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1 (14-1/2 ounce) can whole tomatoes,
undrained
2 cloves garlic, finely chopped
2 cups cooked black beans or
1 (15-ounce) can black beans,
rinsed and drained
4 cups hot cooked brown rice
1 cup plain nonfat yogurt
1 lime, cut into 6 wedges


Instructions:

Crunchy Sunchoke and Spinach Salad is just the right side dish for this comforting dish, rich with the flavors of spices and black beans. Heat onion, bell pepper, carrots, orange juice, paprika, coriander, red pepper, tomatoes and garlic to boiling in 2-quart saucepan; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until thick; remove from heat. Stir in beans. Place 1 cup of the bean mixture in blender or food processor. Cover and blend about 30 seconds or until smooth. Stir blended mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes or until hot. Serve over rice and with yogurt and lime wedges. 6 servings

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