Ring-A-Ding-Ding, Baby

Ingredients:

• One pound dried black beans, picked over and rinsed
• 2 green bell peppers, 1 quartered lengthwise and 1 minced
• 8 cups of water
• 2 bay leaves
• 1/2 cup plus 2 tablespoons olive oil, divided
• 1 red bell pepper minced
• 1 yellow bell pepper, minced
• 1 large white onion, minced
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1/4 cup tomato paste
• 3 tablespoons minced garlic
• salt

Directions:

1) Put black beans, quartered green pepper, and bay leaves in a large saucepan; add 8 cups of water. Bring to a boil over moderately high heat. Reduce heat to low, partially cover saucepan, and cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Remove and discard green pepper pieces and bay leaves.

2) Meanwhile, heat 1/4 cup of the olive oil in a large skillet. Add minced bell peppers and onion; cook over moderate heat until softened, about twenty minutes. Stir in cumin, oregano, and tomato paste.

3) Cook garlic in remaining 1/2 cup of olive oil in a small saucepan over moderately low heat until golden brown.

4) When beans are tender, add sauteed pepper mixture and garlic in its oil. Season with salt and simmer gently for five minutes to blend flavors.

5) Cover and refrigerate overnight or for up to three days. Reheat gently before serving.

Notes: It's best to let this one sit the night before you intend to eat it so it soaks up the flavors better. I'm cooking this tomorrow and eating it Monday probably in a bowl with rice, veggies - corn on the cob steamed in the microwave and cut up into the bowl YUM, and freshly squeezed lime with sliced avocado. :)

Oops, forgot to add you do not pre-soak these beans. I know. That seems.. sketchy to me too but I'll try it.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/2 medium yellow onion, minced
• 2 large bell peppers, diced
• 1lb ground beef
• 3 tablespoons of taco seasoning
• 1/2 cup tomato sauce
• 2 tablespoon of green chiles or jalapenos
• 1 15oz can black beans, drained and rinsed
• 1 cup quick-cooking rice (instant rice)
• 1.5 cups beef broth
• 1/2 cup of shredded cheese

Instructions

1. Heat olive oil over medium/high heat in a large nonstick skillet.
2. When olive oil is ready, add garlic, onion, and bell pepper. Saute for 3-5 minutes.
3. Then move veggies to the side and add in ground beef. Saute ground beef for 7-9 minutes or until fully cooked. Mix everything in together.
4. Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans and cook for a few minutes. Then, add in quick-cooking rice and broth. Bring to a boil over medium/high heat.
5. Once boiling, turn down to low and cover. Let simmer for around 20 minutes or until the rice has softened and absorbed the majority of the liquid.
6. Sprinkle cheese on top of skillet and either let melt naturally or pop it in the oven at 400F for a few minutes to fully melt cheese.
7. Serve with chips or taco shells!

(I'm writing this down here so I can make it for work on Thursday if we're having a potluck. Found on FB from a site called fitfoodiefinds.com)