Black Beans and Rice With Veggies
Whole black beans on rice with avocado and vegetables.
Hot cooked C&F rice
Hot cooked C&F black beans
1 cup sliced onion
1 large red bell pepper, sliced in strips
1 cup of asparagus
2 cloves garlic, minced
1/4 cup olive oil
2 teaspoons salt
1/4 teaspoon pepper
1 freshly sliced avocado
Cooking directions for white rice:
Bring 1 3/4 - 2 cups of water to a boil.
Add 1 tsp. butter or margarine and salt (optional)
Stir in 1 cup of rice.
Reduce heat, cover and simmer for 20 minutes.
Remove from heat.
Let stand covered for 5 minutes or until water is absorbed.
Fluff with fork.
Cooking directions for black beans:
Add 6 cups of water to drained and rinsed beans.
Simmer gently with lid tilted until desired tenderness is reached, for about 1-1/2 - 2 hours.
Add salt and pepper to taste.
Cooking directions for vegetables:
Saute onion, red bell pepper and garlic in olive oil for 4 to 5 minutes, or until onion is tender.
Place rice in plate, add black beans, add a freshly sliced avocado and top with sauteed vegetables.