Black Beans and Rice

I have been on a black bean kick. Kroger had them on sale, so I have about 5 cans sitting around in my pantry looking longingly at me as I figure out what to cook for lunch. Today on the menu, I'm having Black Beans over Rice, a traditional hispanic meal. Not only have I never cooked this before, I don't think I've ever eaten black beans and rice as a main dish. But I was oh-so-pleasantly surprised! This smelled heavenly while it was cooking, and even though it has no meat in it, black beans paired with rice make a complete protein! It helped, also, that it was really really yummy. 

I didn't get any pictures of the process, because really, you just throw everything into a pan and cook it. It's really THAT easy.

INGREDIENTS: 

*Serves 4-6

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 2 tbsp. minced garlic 
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1  cup broth (I used vegetable, but chicken and beef are fine, too.)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 4-5 cups hot, cooked white or brown rice

DIRECTIONS:
In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, broth and oregano and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin it down.

Season with salt and pepper and serve over the hot rice....

 and gobble it up like you were paid to do it. 

Well... that's what I did...

Enjoy!