Spicy Black Beans and Rice (or Pasta)
½ cup reduced-sodium vegetable
1 teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon turmeric
½ teaspoon hot pepper sauce
1/8 teaspoon ground cinnamon
1 (15-ounce) can no-salt-added
1 (15-ounce) can black beans,
rinsed and drained
1 cup frozen green peas
3 cups cooked whole-grain rice or veggie
1 tablespoon dried parsley
broth, coriander, cardamom, turmeric, pepper sauce and cinnamon in large
saucepan; bring to a boil over high heat.
carrots; reduce heat and simmer 5 minutes.
black beans and green peas; return to a simmer. Simmer, uncovered for 2
in cooked rice or pasta. Cover and simmer gently to heat through. More broth
can be added if needed. Serve hot. Sprinkle with parsley. Makes 6 servings.