Black Beans 'N Rice
Ingredients
- 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 ⓘ
Instructions
- Cover beans with water an soak overnight.
- Drain. Add water in ingredient list and crushed tomatoes. Bring to a boil. Lower to simmer.
- In a skillet saute the onions, bell pepper, celery tops and garlic in oil for 5 minutes, until tender. Add to beans.
- Add all spices. Simmer for 2-2.5 hours.
- Just before you place over rice in containers, stir in apple cider vinegar and remove and bay leaves.
- For Small, place 1/2 cup + 1 tbs rice covered with 1/2 cup + 1 tbs beans in small container.
- For Large, place 2.5 cups rice covered with 2.5 cups beans in large container.
- Refrigerate or freeze, depending on how long it is before delivery date.
- Note: There will be a little more rice than beans leftover. Enjoy!
Nutrition & Diet Analysis (per serving)
1296
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).