Black Beans With Rice

12 ingredients
8 steps

Ingredients

  • 23 cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon chili powder
  • 1 (8 ounce) can no-salt-added tomato sauce (I use Hunts)
  • 2 (15 ounce) cans low-sodium black beans, drained and rinsed
  • 1 large onion, chopped
  • 2 large green peppers, chopped
  • 2 garlic cloves, peeled and minced
  • 6 mushrooms, chopped
  • 12 teaspoon oil (to coat pan)

Directions

  1. 1
    Cook rice and set aside (keep warm).
  2. 2
    Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth.
  3. 3
    Add beans and set aside.
  4. 4
    Chop onion, peppers, garlic and mushrooms and set aside.
  5. 5
    Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
  6. 6
    Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
  7. 7
    Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
  8. 8
    Serve over cooked rice.

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