Black Beans and Jasmine Rice (Once A Month Cooking Family Favorites)

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serves 8
2 c chopped onion
1 1/3 c chopped green bell pepper
1/2 tsp chopped garlic
1/3 c olive oil
45 oz black beans, drained
14.5 oz stewed tomatoes, undrained
1 1/2 c water
1 tbsp red wine vinegar
1 tsp sugar
1 tsp pepper
1/2 tsp salt
1/4 c tomato sauce
2 c uncooked jasmine rice
1. Cook the onion, green bell pepper, and garlic until tender in a large deep pan, in the olive oil, stirring constantly.  Add the remaining ingredients, except rice.  Cover, bring to a boil, and simmer over low heat for 30 minutes.  Remove from the heat and bring to room temperature.  Pour cooled mixture into a labeled 1-gallon freezer bag.  Freeze.

To serve, thaw the mixture.  Heat, uncovered, 30-40 minutes, stirring occasionally.  Cook the jasmine rice according to package directions.  Serve the hot bean mixture over the cooked rice.


Member since Jan 2010

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