Black Beans and Rice

This black beans and rice recipe is perfect for a quick weeknight meal. It’s full of flavor as well as plenty of veggies and protein! Plus it’s vegan and gluten-free.

1 tbs. olive oil
1 small onion, chopped
1 bell pepper, chopped (you can use green, red, orange, or yellow)
3 garlic cloves, minced
1 large tomato (or 2 small roma tomatoes), chopped
1 tbs. white wine vinegar
1 tsp. cumin
1 tsp. oregano
1 tsp. fennel seeds
1/2 tsp. coriander
1/2 tsp. salt
1/4 tsp. ground red pepper (eliminate for a milder dish)
1/4 cup water
1 can black beans (15 oz), drained and rinsed
1-4 dashes hot pepper sauce (Like Tabasco, use more for spicy and less for a milder dish)
1 1/2 cups cooked rice

View the full recipe at The Table →