Rice and Black Beans

Yields 12, 1cup servings

Ingredients

1 1/2 Cups Dried Black Beans
2 Bay Leaves
1 head Garlic
1/4 Cup coconut butter
2 Cups coarsely chopped Yellow onion
1 Cup chopped celery including leaves
2 Cups coarsely chopped Green Peppers
4 Cloves Garlic, minced
1 Tbsp Tomato Paste
1 Tbsp Cumin
1 tsp oregano
1 tsp Thyme
3 Tbsp rice wine vinegar
2 tsp Sea Salt
3 Cups Brown Basmati Rice
Chicken stock to prepare rice (4 1/2 Cups)

Directions

Soak beans overnight.

Drain and place them in a large soup pot with head of garlic and bay leaves.

Cover with plenty of water, place pot over high heat and bring to a boil. Reduce heat & let simmer or an hour.

Remove from heat and drain. Discard garlic and bay leaves. Set beans aside.

Rinse rice.

Heat coconut butter over medium-high heat in large pot. Add onion, celery and peppers.

Cook until vegetables are soft. Add garlic and cook until it is fragrant.

Add tomato paste, beans, vinegar and spices. Heat through.

Add chicken stock and rice. Bring to boil. Reduce heat and cover. Let cook until rice is tender- about 45 minutes.

Number of Servings: 12

Nutrition Facts (1cup serving size):

Calores 344

Protein 13g

Carbs 58g

Total Fat 6g

Fiber 6g

Sodium 534mg

Sugars 4g

Source: Tosca Reno's "The Eat Clean Diet Cookbook"