Black Beans and Rice

2 servings; MFP - "Beans and rice (no rice added)"

This is best to cook earlier in the day or day ahead as it will thicken

• 2 tsp olive oil

• 3/4 cups finely chopped onion

• 1/2 cup finely chopped green pepper

• 1 cups (121 grams), Diced Peeled Tomatoes - No Salt Added

• 1 tsp tomato paste

• 141 g (2/3 cup) dried black beans

• 3 g MSG

• 1 tbsp cumin

• 1/2 teaspoon thyme

• 1 teaspoon garlic

• 3 tablespoons apple cider vinegar

• 1 tsp., Hickory Liquid Smoke

1. In a large skillet, heat the olive oil.

2. Cook onion and green pepper until crisp-tender.

3. Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.

4. Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.

5. Serve black beans over rice. Garnish with a lime wedge (optional).