Food Storage Ingredients:
4 (15 oz) cans of black beans, rinsed and drained
7 cups broth (chicken, vegetable, whatever)
2 teaspoons ground cumin
1 teaspoon ground black pepper
3 Tablespoons white sugar
2 cups brown rice or 3 cups instant white rice
salt to taste
2 green bell peppers, seeded, 1 diced
2 yellow onions, quartered
2 cloves garlic
1/4 cup lime juice
1/2 cup champagne (I used sparkling red grape juice)
1. Put 6 cups of broth, beans and diced bell pepper in crock pot on high for one hour. 2. Blend onions, remaining pepper, black pepper, cumin, sugar, 1 cup of broth and garlic until smooth. Add to beans. 3. If using brown rice, stir into beans and cook for three hours. If not, just cook for three hours and add instant white rice ten minutes before done. 4. Half an hour before finished slowly pour in champagne (or juice) and lime juice. Makes 10 servings.
Notes: The original recipe called for instant rice. I really prefer brown, so that's what we used with my adjustment, but the instant white rice should work.