Let's celebrate a meat-free Monday with this healthy, stick-to-your-ribs dish! Plus, it is so fast and easy to put together on a weeknight.
1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tbsp canola oil
2 can (15 oz each) black beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
2 tbsp cider vinegar
1/2 tsp garlic salt
1/8 tsp pepper
1/8 tsp cayene pepper
2-1/2 cups hot cooked brown rice
In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer uncovered for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.