1can (15 oz.) black beans, rinsed and drained
1⁄2large red onion, sliced into thin wedges
1yellow onion, finely chopped
4garlic cloves, minced
1 3⁄4cupslow sodium vegetable broth
Salt and pepper to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3.5g||4%|
|Saturated Fat: 0g|
|Total Carbohydrate: 39g||14%|
|Dietary Fiber: 8g||29%|
- Combine black beans, red onion and balsamic vinegar in a bowl and let sit for at least 30 minutes or overnight to pickle.
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent about 5 minutes; stir in garlic and cook 1-2 minutes. Stir in Lundberg Organic Wild Blend rice and broth, bay leaves and cayenne pepper; bring to boil, cover and reduce to simmer. Cook 30-35 minutes. Remove from heat and steam with lid on 5 minutes. Remove bay leaves, fluff with a fork and transfer to a serving bowl. Arrange pickled beans and onions around the edge of the bowl on top of the rice.