Spicy Black Beans and Rice


Prep time: 15 minutes

Cooking time: 30 minutes

Yields: 6



1 lb dry black beans

1/4 cup extra virgin olive oil

2 onions, chopped

2 chopped tomatoes

4 tsp garlic (minced or powder)

3 teaspoon oregano, paprika, & salt (or to taste)

1 teaspoon black pepper & cayenne pepper (or to taste)

1 teaspoon Tabasco Sauce (optional)

1/4 cup white wine (or wine vinegar) (optional)



Soak the beans for 6-8 hours (or overnight) in water and a little apple cider vinegar: 1 cup water to 2 Tbsp. ACV. You can get them started before you go to work or bed and then rinse when you arrive home and cook then or when you wake up: rinse, refrigerate, and cook later.

**This makes them more digestible. **

Prepare all ingredients.

Cook the black beans and rice separately according to package instructions. You may notice they get done much faster after a good soaking.

Season both with above listed seasonings, except olive oil, while cooking.

Cook the onions in a separate pan in oil, salt, and pepper.

Combine all ingredients and olive oil just before serving.  



For a health boost, add a layer of kale and a splash of apple cider vinegar.