Black Beans 'N Rice

Name: 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

24 ingredients

9 steps

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

Directions

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!