The blackish green stuff is avocado that was cut up in our fridge for a while, still tasty though. I enjoyed this dish with avocado and soy sauce.
BLACK BEANS AND RICE EXTRAVAGANZA
Serves 3 to 4
This recipe comes to us courtesy of Rip Esselstyn and his book The Engine 2 Diet.
Ingredients
2 cans no-salt-added black beans, rinsed and drained
1 to 1 1/2 cups water or reduced-sodium vegetable broth
1 tablespoon liquid aminos
1 teaspoon salt-free 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 bell peppers, any color, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari to taste
I also added beets, which made the dish super purple-pink.
1 to 1 1/2 cups water or reduced-sodium vegetable broth
1 tablespoon liquid aminos
1 teaspoon salt-free 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 bell peppers, any color, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari to taste
I also added beets, which made the dish super purple-pink.
Method
Heat the beans with water or broth, liquid aminos and chili powder. Place the chopped vegetables and cilantro 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, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.
Nutrition
Per serving: 550 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 270mg sodium, 97g total carbohydrate (30g dietary fiber, 11g sugar), 22g protein
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