Black Beans and Yellow Rice

Happy Saturday morning! I cooked this last night for dinner, and will warn you, it is yummy, but you must soak the beans for 8 hours prior to cooking, so if you're planning on cooking it tonight, get those beans started now :)

This is another Cooking Light recipe, with 438 calories per portion, 11g of fat, 64g of carbs and 6g of fiber. It was pretty yummy and spicy :)


Ingredients
1 pack of dried black beans (15 oz- I made extra so I would have leftover :)
Cooking spray
1 pack of Chorizo sausage ( you can find these at Winco, typically in a 10 oz packet)
6 cups of water
1/2 tsp salt
1/2 tsp of black pepper
1/4 tsp ground cumin
1 1/2 cups of onion ( I use dried onion flakes instead)
1 orange bell pepper ( or 2, if you cook the whole pack of beans)
1 jalapeno pepper, minced ( seeds included for extra heat)
2 garlic cloves
1 cup rice
1/4 tsp of ground tumeric
3 cups of fresh tomato
2 tbsp chopped fresh cilantro

Directions
Sort, wash the beans and soak them for 8 hours, with 2 inches of water above the beans.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray and add Chorizo, saute for 3 minutes, add beans and 4 cups of water, bring to a boil. Reduce heat, add 4 more cups of water and simmer for 2 1/2 hours, or until you have a thick sauce. Stir in salt, pepper and cumin.
Once the beans are cooked (after 2 or so hours), heat a medium skillet over medium heat. Add onion, bell pepper, jalapeno and tomatoes. Cook for 8 minutes and then pour this mixture into the beans.
Start the rice, bringing 2 cups of water for 1 cup of rice, add the ground tumeric to the water. Cook for about 20 minutes.

This is definitely a recipe for Friday/Saturday/Sunday night, because the beans take longer to cook, unless you have a pressure cooker ( which I have), but most people are afraid of them ( including me sometimes :))

Happy Saturday everyone!
Tonight I am cooking Salmon with rosemary potatoes :)