Recipe by dotsdotter
I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.
Top Review by Kristi Waterworth
I can't believe how good this was. I made a few modifications to reflect those things I actually had on hand, but I have to say that this was probably the best bean dish I've had all year. These are the modifications I made: used only 4 cups of water and added 4 tsp. of vegetable base, used two med jalapenos instead of chiles, replaced oregano with summer savory and used white rice instead of brown. I also soaked my beans overnight, but I don't think that really would have made a huge difference either way. We LOVED this dish. We will definately be having this again and taking it to potlucks!!! Thank you for sharing it!!
- 1 cup dried black beans
- 8 cups water
- 1 onion, chopped
- 1 green pepper, chopped
- 2 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 (6 ounce) can tomato paste
- 3 tablespoons red wine vinegar
- 1 tablespoon tamari
- 2 cups cooked brown rice
- 1⁄4 cup green chili
- 1⁄8-1⁄4 teaspoon Tabasco sauce
- 1 -2 tablespoon chopped fresh cilantro
Directions See How It's Made
- Sort and wash black beans.
- Boil in water for 2 minutes. Let rest 45 minutes.
- Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
- Add tomato pate, vinegar and tamari. Cook 30 minutes.
- Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.