Black Beans With Rice Recipe

Name: Black Beans With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice); 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 tablespoons low sodium soy sauce; 1 teaspoon chili powder; 1 (8 ounce) can no-salt-added tomato sauce (I use Hunts); 2 (15 ounce) cans low-sodium black beans, drained and rinsed; 1 large onion, chopped; 2 large green peppers, chopped; 2 garlic cloves, peeled and minced; 6 mushrooms, chopped; ½ teaspoon oil (to coat pan)

Servings: persons

⅔ cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons low sodium soy sauce
1 teaspoon chili powder
1 (8 ounce) can no-salt-added tomato sauce (I use Hunts)
2 (15 ounce) cans low-sodium black beans, drained and rinsed
1 large onion, chopped
2 large green peppers, chopped
2 garlic cloves, peeled and minced
6 mushrooms, chopped
½ teaspoon oil (to coat pan)

1
Cook rice and set aside (keep warm).
2
Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth.
3
Add beans and set aside.
4
Chop onion, peppers, garlic and mushrooms and set aside.
5
Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
6
Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
7
Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
8
Serve over cooked rice.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅔ cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice), 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons low sodium soy sauce, and more.

Yes, Black Beans With Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans With Rice

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