My Sophomore of college there was some boys in our FHE group who told us how they had this “not tiny” Samoan roommate freshman year who at like midnight would fry up some eggs and stick them in between two blocks of dry Ramon Noodles straight out of the package. He would make one for all of the roommates and then when they had finished, the Samoan would pat his stomach and say….”Ummm….warm belly!”
Anyways, I get that same “warm belly” feeling when I eat this beans and rice (minus the about to have a heart attack feeling)! And the best part is I usually have most everything on hand to make these. I grew up on beans, so to me, this counts as comfort food!
On top of that, it is always a surprising hit with the husband and kids. If you don’t know what to make for dinner tonight…make this! Its easy, delicious, and I promise…it will give you warm belly!:)
Black Beans and Rice
4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
Salt and freshly ground pepper to taste
4-5 cups hot, cooked white or brown rice
In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
Season with salt and pepper and whatever else you like; discard the bay leaf. Serve over the hot rice.
Recipe Source: Slightly adapted from weightwatchers New complete cookbook and melskitchencafe.com here