Black Beans and Rice With Veggies

Whole black beans on rice with avocado and vegetables.

Ingredients:

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:

     Stove top:

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.

    Presentation:

Place rice in plate, add black beans, add a freshly sliced avocado and top with sauteed vegetables.