Black Beans and Rice

We seem to go back and forth in terms of eating meat and then no meat. We have two family members (one adult and one child) whom a good part of the time just are not interested in meat of any sort, so we have been creating altering menu items that are high in protein. Beans seem to keep coming back into the menu. Last night we made this killer recipe, Black Beans and Rice (I would actually use brown rice rather than white rice, but I ran out...still good though).

Black Beans and Rice
2 green peppers (you can also use red/orange/yellow peppers)
1 medium onion, chopped finely
2 T. olive oil
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) diced tomatoes, undrained
2 T. white vinegar
1 tsp. garlic
1/8 tsp. pepper
2 1/2 cups cooked rice (the black bean mixture is served over the rice. So if you want to cook more, please do so).

In a large saucepan, saute the fresh peppers and onion in olive oil until your desired tenderness. Stir in black beans, tomatoes, vinegar, garlic, and pepper. Cook uncovered for about 15 minutes and stir occasionally. Serve over rice.