Ash Wednesday Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
Cooked brown rice

1. In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes.

2. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

Source: http://catholiccuisine.blogspot.com/2009/02/ash-wednesday-beans.html

Try #1 - March 5, 2013
Pretty good, another beans and rice recipe to add to my repertoire.  I liked the added vegetables in it.