This is a mainstay dinner dish that is as basic as they come and oh, so good. Just like my morning bowl of cereal, I’ve been eating this meal for more than three decades. This is also a great meal to serve when you’re having extra guests over for dinner.
Serve with healthy chips or warm corn tortillas.
2 cans black beans, rinsed and drained
1 cup water or vegetable stock
1 tablespoon Bragg Liquid Aminos
1 teaspoon red chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained
1 cup corn: fresh, frozen, or canned
2 red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari, to taste
Heat the beans with water, Bragg’s, and chili powder.
Chop vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.
Add generous handfuls of chopped vegetables on top of the beans.
Add salsa or tamari to taste.
Drizzle with E2 sour cream (see page 00).
Use pinto or kidney beans in place of black beans.
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