Cajun Beans and Rice
Adapted from a recipe in New Recipes from Moosewood Restaurant
|(2) 15-oz cans black beans, drained|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|3 cloves garlic, minced|
|1 medium onion, chopped|
|1 medium carrot, chopped|
|1/2 green pepper, chopped|
|1/2 tsp DLM Cumin|
|1/2 tsp DLM Coriander|
|Salt and freshly ground pepper, to taste|
|1 Tbsp dried parsley|
|(1) 14.5-oz can stewed tomatoes|
|Lowfat sour cream or yogurt (optional)|
Coat a large skillet with cooking spray. Add olive oil and sauté onion and garlic for 3 minutes. Add carrots and continue to cook for 3 minutes. Add green pepper and sauté 5 minutes more.
Add spices, tomatoes (with juice), salt, and pepper to taste. Simmer until all vegetables are tender. Add beans and warm about 10 minutes to combine flavors.
Serve over rice. Garnish with sour cream or yogurt, if desired.
Makes 6 servings