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