Sunday, July 18, 2010

Cuban Black Beans

I must say I am so blessed to have a husband that will eat about almost anything. Not only are his tastebuds easy to please, but they are also cheap! I, on the other hand, prefer bold flavors. The other night he requested rice and beans so I looked for a recipe that would be able to satisfy both of our buds. This recipe from Cooking Light is good and inexpensive. Hope you enjoy!

Vegetable cooking spray
1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped green pepper
2 cups no-salt-added tomato juice
3 (15 ounces) can black beans, drained
1 (14 1/2 ounce) can no-salt-added whole tomaotes, undrained and chopped
1 (8 ounce) can no-salt-added tomato sauce
1 (4 ounce) jar diced pimiento, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
8 cups cooked instant brown rice (cooked without salt or fat)
1 cup (4 ounces) shredded Monterey Jack cheese

Coat a large Dutch over with cooking spray; add oil. Place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add tomato juice and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetable are tender.
Place 1 cup rice in each individual bowl. Spoon 1 cup bean mixture over rice, and top each with cheese.
Yields: 8 serving

What I learned:
1. 8 servings will last you a long time and each serving costs less than $2
2. Beans and rice doesn't have to be bland


Be sure to come back next week as Brit and I are planning our first giveaway!

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