Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces canned black beans -- drained
1 cup onion -- chopped
1 cup celery -- sliced
1 cup carrot -- diced
1 tablespoon olive oil
2 cups chicken broth
4 ounces canned green chiles -- diced
1/2 cup rice bran
1/4 teaspoon fresh ground black pepper
1 tablespoon dry sherry
3 cups cooked brown rice -- hot
1/2 cup green onions including tops -- sliced, for garnish
1/2 cup tomato -- finely chopped, for
garnish |
Preparation:
Reserve 1 cup black beans. Puree remaining beans with 1-1/2 cups water in electric blender or food processor; set aside. Cook onions, celery, and carrots in oil until tender crisp. Add reserved broth, chiles, rice bran, pepper, and whole and pureed beans. Simmer uncovered 10 to 15 minutes. Remove from heat; stir in sherry. Top each serving with 1/2 cup rice. Garnish with green onions and tomatoes. |
