Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

Many variations of this dish use oregano as the main herb, but we like the flavor of cilantro a bit better with the earthy taste of the black beans.

Ingredients

1 1/2 tsp. Olive oil

1 Large pimiento or roasted red bell pepper, cut in short, thin strips

1/2 Green bell pepper, cut in short, thin strips 2 garlic cloves, finely chopped

2 16-oz. Cans black beans, drained and rinsed

2 tbsp. Distilled white vinegar

Tabasco to taste

3 cups Cooked white rice, preferably cooked in chicken stock (1 cup raw rice)

3 tbsp. Finely chopped fresh cilantro

Salt & freshly ground black pepper to taste

Preparation

In a large sauté pan, heat oil over medium high heat until hot but not smoking. Add pimientos or red peppers, green peppers and garlic and sauté for 2 minutes. Add black beans, vinegar and Tabasco. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and cilantro. Taste and adjust seasonings. Serve accompanied by additional Tabasco.

Cook's Notes

Nutritional Information: Per serving: 229 calories 2 g total fat (0 g sat) 0 mg cholesterol 44 g carbohydrate 9 g protein 7 g fiber 3 mg sodium

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