(Serves 50, Serving Size: ½ cup)
Ingredients:
- 2 Tbsp olive oil
- 1 quart chopped onion
- 3 Tbsp garlic, minced
- 4 quarts + 1 ½ cups black beans, drained (15 oz. can or 1 ½ No. 10 cans)
- ½-3/4 tsp cayenne pepper
- 5 tsp ground cumin (0.5 oz)
- 5 tsp oregano (0.5 oz)
- 2 quarts low-sodium, low-fat vegetable broth
- 4 cups white rice
- 2 Tbsp olive oil
Directions:
In a large stockpot, over medium high heat, heat the 2 Tbsp olive oil. Add the onion and garlic and sauté for 4 minutes. Add the black beans and spices. Simmer until all ingredients are combined and heated thoroughly. Heat vegetable broth in a large pot. Bring to boil. Add rice and 2 Tbsp olive oil. Cover, lower the heat and cook for 2 minutes or until water is absorbed. Remove from heat.
Serve black beans on top of rice, Garnish with low-fat shredded cheese, low-fat sour cream, chopped green onion, salsa, or chopped tomato.
Note: You can also add chopped green pepper for added color and flavor. Either add to ingredients as they cook or add raw to the finished dish.
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