• 2 servings rice, prepared to package directions, and kept warm
  • 1 (15 oz.) can black beans, 1/2 drained
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 2 carrots, diced
  • 2-3 cloves garlic, minced
  • 1/8 teaspoon cumin
  • 1/8 – 1/4 teaspoon chili powder
  • cayenne pepper, to taste
  • fresh minced cilantro, to taste
  • 1/2 teaspoon apple cider vinegar
  • salt and pepper, to taste


Heat the olive oil in a medium saucepan over medium-high heat. Add onion, bell pepper, carrots, and garlic, and saute for about 7 minutes, or until the onion is very soft and the carrots begin to soften. Add the can of beans, cumin, chili powder, cayenne, and cilantro. Mash the beans up a bit with a potato masher for a creamier texture. When hot, taste for seasonings, and add vinegar, salt and pepper if desired. You shouldn’t need to add much salt, if any. Serve over rice.

Serves: 2-3