The Humpherys Family

Black Beans and Rice

Recipe Added:  11/7/2011
4 tsp olive oil
1 green pepper, chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 cans black beans, rinsed
1 14-oz can diced tomatoes
1 1/2 cup chicken broth
3/4 tsp dried thyme
 1 bay leaf
1/2 tsp dried oregano
1/2 cup water
2 Tbsp chopped cilantro
salt and pepper to taste
4-5 cups cooked white or brown rice
In a medium saucepan, heat oil over medium heat. Add pepper, onion and garlic and saute, stirring often, 15 minutes, until vegetables are tender. Stir in beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil.

Reduce heat and simmer, stirring occasionally, until sauce thickens and vegetables are tender, about 45 minutes. If mixture becomes too thick, add a Tbsp or two of hot water to desired consistency. Season with salt and pepper; discard the bay leaf. Serve over the hot rice.
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