Black Beans & Vegetable Rice
1 tablespoon organic canola oil
½ cup finely chopped onion
1/2 tablespoon minced garlic
¼ teaspoon ground cumin,
¼ teaspoon dried oregano,
¼ teaspoon low sodium sea salt
2 (15-ounce) cans black beans drained, liquid reserved
2 tablespoon amino
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vegan Worcestershire sauce
3 cups cooked vegetable rice
½ cup finely chopped onion
1/2 tablespoon minced garlic
¼ teaspoon ground cumin,
¼ teaspoon dried oregano,
¼ teaspoon low sodium sea salt
2 (15-ounce) cans black beans drained, liquid reserved
2 tablespoon amino
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vegan Worcestershire sauce
3 cups cooked vegetable rice
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Heat the canola oil in a large, heavy pot and cook the onion until translucent. Add the garlic, cumin, oregano, and sea salt. Sauté for 2 minutes. Add the beans, amino, cinnamon, nutmeg, and Worcestershire sauce. Cook for 5 to 8 minutes on medium heat. Makes six servings. To serve, put about ½ cup of cooked vegetable rice on a plate or bowl and top with ½ cup or (1 cup) of black beans.