Black Beans 'n Rice
Total Time: 2 hrs 25 mins
Preparation Time: 15 mins
Cook Time: 2 hrs 10 mins
Ingredients
- Servings: 24
- 16 ounces dried black beans
- 28 ounces crushed tomatoes
- 1 cup yellow onion, chopped
- 2 bell peppers, chopped
- 2 carrots, thinly sliced
- 1 cup celery top, chopped
- 4 teaspoons garlic
- 1 tablespoon canola oil
- 1 teaspoon basil
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon coriander
- 1 teaspoon cumin
- 5 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon thyme
- 1 teaspoon turmeric
- 2 tablespoons apple cider vinegar
- 5 cups dry rice, cooked
- 4 cups water, for beans
Recipe
- 1 cover beans with water an soak overnight.
- 2 drain. add water in ingredient list and crushed tomatoes. bring to a boil. lower to simmer.
- 3 in a skillet saute the onions, bell pepper, celery tops and garlic in oil for 5 minutes, until tender. add to beans.
- 4 add all spices. simmer for 2-2.5 hours.
- 5 just before you place over rice in containers, stir in apple cider vinegar and remove and bay leaves.
- 6 for small, place 1/2 cup + 1 tbs rice covered with 1/2 cup + 1 tbs beans in small container.
- 7 for large, place 2.5 cups rice covered with 2.5 cups beans in large container.
- 8 refrigerate or freeze, depending on how long it is before delivery date.
- 9 note: there will be a little more rice than beans leftover. enjoy!
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