The last decade has witnessed subtle but obvious shifts in the way that many Americans eat. While vegetarianism is too limiting for some, a meatless meal several times a week fits nicely into sensible diets. Lisa Kamins of Evanston offers one way to accommodate healthy, easy, meatless eating.
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Preparation time: 10 minutes
Cooking time: 12 minutes
Yield: 4 to 6 servings
1 tablespoon olive oil
1 medium onion, diced
1 red or green bell pepper, diced
2-3 cloves garlic, minced
2-3 teaspoons ground cumin
1 1/2 teaspoons curry powder
Ground red pepper to taste
2 cans (16 ounces each) black beans, drained, liquid reserved
3 cups cooked brown or white rice
Chopped fresh cilantro, minced hot peppers
1. Heat oil in a large skillet over high heat. Add the onion and bell pepper. Cook, stirring often, until they begin to brown at the edges, 5 minutes. Stir in the garlic, cumin, curry and red pepper; cook and stir 1 minute. Add black beans and heat through, adding a small amount of the reserved liquid, if desired.
2. To serve, spoon rice onto a large plate and top with bean mixture. Garnish with cilantro and hot peppers.
