1 Bag frozen onion chunkies
1 Bag frozen bell pepper strips
30 oz Small red beans (2 cans)
30 oz Black beans (2 cans)
1/2 tb Cumin
1/2 ts Ground chipotle peppers (optional)
1/4 ts Cayenne; or less to taste
For those nights when I bring home no brain... :-)
Open the bag of onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all the
beans, add them in. Add about 1 cup water, just so there are some
juices. Heat until hot. Once hot, add the cumin, chipotle, and
cayenne (adjust to taste). Serve over brown rice.
Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it's 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what's
for lunch today? :-)
