Spicy Black Beans and Greens Over Rice
Prep: 10 minutes Cook: 10 minutes (cooked riced needed)
By Vicki Brett-Gach
Vicki is a graduate of Dr. McDougall's Starch Solution Certification Course. She is also Forks Over Knives Plant-Based Certified, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients, and teaches a variety of heart-healthy vegan cooking classes and workshops.
- 2 cups prepared black beans, OR one 15-ounce can, drained and rinsed
- 3/4 cup fresh salsa (or to taste)
- 4 cups raw greens, stems stripped, leaves rinsed and chopped
- salt and pepper to taste
- 4 cups cooked brown rice (warm)
Heat black beans in a large saucepan. Stir in salsa, and then add the chopped greens. Cover to steam until tender. Season to taste with salt and pepper.
Serve over warm brown rice.
Garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil. Serve along with toasted corn tortillas, if desired.