Black Beans and Rice

What kind of lame food blog is this anyway?  Doesn't she know she's supposed to actually POST recipes?  Not just collect them.  Not just prepare them and never talk about it.  Ahh, well, we can't all be terrific food bloggers, right?

I can't believe it's been nearly two months since I last posted!  I guess that's what I get for involving myself in a musical and then starting to work with the Young Women at church.  But finally, FINALLY, life is slowing down a little.  And I'm hoping that will mean a little more posting.  I'm sure that most of what I post for the next few weeks will be something we tried out long, long ago.  And, therefore, I'll be able to offer a slightly tempered review of each recipe.  Is this a benefit?  Not sure.  As for pictures, some have them, most don't.  Oh well.  I'll take what I can get at this point.  Lucky for you, this one has a picture!

I love beans.  I believe I have said that before on this blog, and I'll probably say it again.  When I found this recipe on My Kitchen Cafe, I couldn't wait to give it a try!  And, Oh. Boy.  This recipe truly stands out in my mind.  Of the many I have in the queue, this one was definitely a favorite.  It was full of flavor and incredibly satisfying--but completely simple to make.  Thus, it has already gone into the "Favorites" folder.  Oh, and I should also mention that Mel at My Kitchen Cafe adapted it from the Weight Watchers New Complete Cookbook.  So it's completely calorie friendly--which we all need around the holiday season!

Black Beans and Rice
Yield: 4-6 servings

4 tsp. olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cups low-sodium chicken broth
3/4 tsp. dried thyme
1 bay leaf
1/2 tsp. dried oregano
1/2 cup water
2 Tbls. finely chopped fresh cilantro
Salt and freshly ground pepper, to taste

In medium saucepan, heat oil over medium heat. Add bell pepper, onion, and garlic; saute, stirring often, until vegetables are soft and tender. Stir in beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens and vegetables are tender, about 45 minutes. If mixture becomes too thick, add 1-2 Tbls. hot water to thin to desired consistency.

Stir in cilantro and season with salt and pepper; discard bay leaf. Serve over hot rice.

NOTES: I didn't use low-sodium chicken broth.  Just used less salt at the end.  And, I can't find anything but ground thyme anywhere, so I'm usually light-handed when I add the thyme.  Plus, I think ground thyme tastes a little like dust.  And no one likes the taste of dust in their food.