Black Beans and Pepper Rice (serves 4)


Even the most devoted food blogger can discover that she really needs to be able to put something together FAST and in advance. This casserole fits that bill. It can be prepared in 15 minutes and put into a cold oven set to cook later; sitting for hours and timed to be ready when you return from work. (One of the real blessings of a vegan diet is not having to worry about salmonella!) You only need to make a salad and prepare the cilantro garnish and dinner is served! ~ Glyn

Black Beans and Pepper Rice

1 tbsp. olive oil
1 large green pepper cut into 1 inch dice
1 medium onion diced
1 clove garlic, minced
¼ c raisins
½ c walnuts
1 c jasmine rice
1 ½ c vegetable broth
1 15oz. can diced tomatoes (with juice)
1 15oz can black beans, drained
½ tsp each cinnamon, cumin, dried grated orange rind and salt
¼ tsp red pepper flakes

1 c chopped fresh cilantro leaves (garnish)

Pour the oil into a non-stick lidded casserole. Add the rest of the ingredients (except the fresh cilantro) and mix thoroughly. Cover and place in a cold oven.*
Set the oven to delay cook at 325 for 1 hour and 15 minutes.

*if you are cooking at once, preheat the oven to 325 and then cook for one hour.

DSCN2688       DSCN2690

This entry was posted by Glyn Ruppe-Melnyk.

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