Black Beans & Rice - Adapted from FOK

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.8 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 7.0 g

View full nutritional breakdown of Black Beans & Rice - Adapted from FOK calories by ingredient
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This is a recipe I adapted from Forks Over Knives to suit our family's tastes a little better. This is a recipe I adapted from Forks Over Knives to suit our family's tastes a little better.
Number of Servings: 10


    1 Medium Onion - Diced
    5 Cloves Garlic - Diced
    1 Jalapeno Pepper - Diced
    1 Medium Red Pepper - Diced
    2 Cans Reduced Sodium Black Beans - Rinsed
    1 Cup Carrots - Cut in Small Pieces
    1 Cup Frozen Corn Kernels
    1 tsp Ground Cumin
    1.5 tsp Dried Oregano
    1 Cup Unsalted Vegetable Stock
    3 Cups Brown Rice - Cooked


Blender step can be left out if desired. It is a good way to get the red pepper and onion past picky eaters.

Dish does well holding in a warm crockpot. You may need to add a little water or more Vegetable stock to keep moist.


Put onion, garlic, jalapeno, and red pepper in skillet with 2 tbsp of Vegetable Stock over medium to medium high heat. Cook until onions are translucent. This step is optional: Put mixture in blender and blend until smooth. Put back into skillet with Oregano and Cumin. Add the remaining Vegetable Stock, Black Beans, Carrots, Corn and Brown Rice and cook until hot throughout. Add more water if needed. Add Salt and Pepper to taste.

Serving Size: Makes 10 6oz servings

Number of Servings: 10

Recipe submitted by SparkPeople user CHARMINGTORTIE.

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