Sweet&Spicy Black Beans on Rice

Ingredients

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Jalapeno peppers

  Raw

  ¼ cup, sliced or 23g

• Maple syrups

  1 tbsp or 20g

• Water

  Plain, clean water

  2 cup or 473g

• Curry powder

  Spices

  2 tbsp or 13g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Garlic

  Raw

  ½ tbsp or 4g

Directions

1. Drain and rinse canned black beans. Set aside.
2. Heat coconut oil on medium before adding onions and cooking for 5 minutes.
3. Add garlic and toss several times.
4. Add carrots, tomato, jalapeno, curry, and any other spices and cook for 10 minutes, stirring occasionally.
5. Add beans, maple syrup, and water and a pinch of salt (optional) and briefly bring to a boil. Allow beans to simmer for 30-45 minutes.
6. While beans are cooking, cook rice according to package directions (usually around 20 minutes).
7. Serve beans over rice when cooked.

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