Full of Fiber

I saw this recipe on Gillian's blog and knew I wanted to try it. It just sounded so filling. I put it off for a while because I didn't have sherry and didn't want to open a bottle of wine cause I knew that once I opened it I'd have to finish it ;) So I bit the bullet and made the recipe with rice vinegar.

Needless to say it turned out amazing. So amazing that I made it twice this week. Yup, move over Garlic Cheddar Chicken and Grilled Mahi Mahi, I want to make the beans and rice again! These were even better the next day when I reheated them and put some in a La Tortilla Factory tortilla. YUM!

Source: "Fresh Mama's: Whole Cooking for Our Whole Families" cookbook.



Black Beans & Rice

• 1 tbsp. olive oil
• 1/4 cup chopped onion (I used a white onion)
  
• 1/8 cup chopped bell pepper
• 1 clove minced garlic
• 1/2 can (15 ounce) black beans, undrained
• 3/8 cup water
• 1/2 tsp. oregano
• 1/8 tsp. sugar
• 1 tsp. cumin
• 1/4 tsp. garlic powder
• 1/2 tbsp. sherry, cooking wine, or cider vinegar (I used rice vinegar since I didn't have these)
• 3 sun dried tomato chicken sausage links (I added)
  
• 1 cup hot cooked rice (white, brown, or wild)

Heat the oil in a medium saucepan. Saute the onion, bell pepper, and garlic until tender, about 8-10 minutes. Dice up sausage and throw it into the pan when the peppers and onions are halfway through.

Add in the remaining ingredients (except the rice) and stir until boiling. Reduce the heat and simmer 20-30 minutes until the sauce is reduced. Serve over rice.

Serves 2