James's Cuban Black Beans And Rice
1 14 1/2 ounce c an whole
-tomatoes;
undrained
1 c orange juice
1 c chopped onion (about 1
-large)
1 md green bell pepper; chopped
-(1 cup)
1 1/2 md carrots; chopped (3/4 cup)
2 cloves garlic; finely
-chopped
2 ts paprika
1 ts ground coriander
1/8 ts crushed red pepper
1 15 ounce can black beans;
-rinsed and drained
4 c hot cooked brown rice
1 c plain nonfat yogurt
1 lime; cut into 6 wedges, if
-des
Instructions
Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic,
paprika, coriander, and red pepper to boiling in 2-quart saucepan,
breaking up tomatoes; reduce heat. Cover and simmer about 45 minutes,
stirring occasionally, until thick; remove from heat. Stir in beans.
Place 1 cup of the bean mixture in blender or food processor. Cover and
blend about 30 seconds or until smooth. Stir blended mixture into bean
mixture in saucepan. Cook over medium heat about 3 minutes or until hot.
Serve over rice with yogurt and lime wedges.