Recipe: Recipe: 1 cup black beans 3 cups carrots, peeled, seeded and cut into 1 inch cubes 3 cloves garlic, minced 3-4 cups red onion, finely chopped 1 tsp dried oregano 3/4 tsp ground cumin 2 tbsp oil 2 tbsp rice wine vinegar 3/8 tsp salt 1/4 cup tomato paste (I used a tomato paste that I purchased at Costco) 1/2 cup olive oil, plus more for greasing 2 cups shredded cheddar cheese, grated 3/2 tbsp fresh thyme, plus 1 tbsp fresh leaves 2 cups white beans, rinsed and drained 1/3 cup chopped parsley (optional) 1 cup finely chopped white onions, halved 1/8 cup finely grated mozzarella cheese Directions: 1.
In a large skillet over medium heat, cook the black beans until tender, about 10 minutes.
Drain them well.
Heat a large pot over medium-high heat and add the carrots, garlic, red onion and oreganos.
Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
Add the tomatoes, oreganoids and cumin, and cook until the tomatoes begin to soften and begin to become translucent, about 4 minutes.
Add in the oil and rice wine, and stir frequently.
Add salt and pepper to taste, if necessary.
Bring the water to a boil, then reduce heat to low and cover the pot, covered, with a lid.
Cook for about 20 minutes, until beans are tender.
Serve immediately, with parsley if desired.
Nutrition Information Serving Size: 1/1 cup Calories: 153 Fat: 6g Carbohydrates: 3g Protein: 2g