Traditional Black Beans and Rice
1 Tablespoon olive oil
3/4 cup chopped onions
1/2 cup finely chopped green pepper
1 cup tomatoes, diced
1 can (15 oz) black beans, drain and reserve juice (I used the low sodium variety)
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons cider vinegar
1/2 teaspoon hot sauce (I used Tabasco sauce)
2 cups cooked rice
Lime wedge or sliced mango (optional)
Finely chop the green pepper. To facilitate this process, I used my Kitchen Aid mini chopper to finely grind the pepper.
In a skillet heat the olive oil. Add the chopped peppers and onions and cook until tender.
Dice fresh tomatoes to add to the onion and pepper mixture.
Stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes. Add vinegar, hot pepper sauce, and reserved juice, continue to cook for 5 minutes.
Serve over warmed rice. Add a lime wedge or sliced mango if desired. This recipe yields 6 servings at approximately 107 calories.