¼ cup olive oil
1 medium onion, diced
1 green bell pepper, diced
5 garlic cloves, minced
1 (15-ounce) can low-sodium (or no salt added) black beans
3 tablespoons red wine vinegar
½ teaspoon salt
1 ½ teaspoons cumin
½ teaspoon dried oregano
1 ¼ cups brown rice
- Pour the olive oil into a large stock pot over medium heat.
- Once warm, add the onion, pepper, and garlic to the pot, and cook for about 5 minutes, or until the onions are translucent.
- Meanwhile, drain the liquid from the can of black beans into a large liquid measuring cup (reserve the beans to the side for now). Add the red wine vinegar to the measuring cup. Fill the rest of the measuring cup with water, so that the total amount of liquid is 2 ½ cups.
- Add the salt, cumin, and oregano to the onion mixture, then add the dry brown rice. Stir to combine well and coat the rice in olive oil, and cook over medium heat for 2 minutes. Then, add the liquid mixture. Bring to a boil, cover, and reduce to a simmer.
- Cook until the brown rice is completely cooked through and has absorbed the liquid, about 40 minutes. Stir in the beans and turn oﬀ the heat. Taste for seasoning, and serve.
An Oldways recipe and photo, adapted from NYT Cooking
Total Fat: 11g
Saturated Fat: 1.5g
Total Sugar: 1g (Added Sugar: 0g)