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Black beans and rice with fire-roasted vegetables from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

  • black beans
  • green peppers
  • red peppers
  • canned chipotle chiles in adobo sauce
  • corn
  • sour cream
  • ground cumin
  • zucchini
  • salsa
  • rice

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Notes about this recipe

  • consortiumlibrary on June 04, 2017

    Tasty Sunday supper, done in less than 30 minutes, including prep. Instead of dried beans, used 29 oz can black beans, drained. To bean recipe, added 1 lg onion and 5 cloves garlic, sautéed, then added beans, 8 oz marinara sauce (instead of salsa), & 1/2 cup water. Instead of matchsticks, cut veggies into 1/2" x 3" pieces. Used 1 chipotle, and it was pleasantly spicy, but would use 2 if wanted it very spicy. Both the beans (as modified) and roasted vegetables would be good on their own, but together - with rice - are terrific. Served with lime sour cream.

  • Christine on July 25, 2014

    I only made this once several years ago, but remember it being very good -- especially the veggies -- and I would like to make it again sometime. I definitely went scant on the amount of chipotle, but probably could handle a bit more spice these days.

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