E2 Black Beans and Brown Rice Extravaganza

By Vegiegail

Ingredients

• 2 cans black beans, rinsed and drained
• 1 cup water or vegetable stock
• 1 tablespoon Bragg Liquid Aminos
• 1 teaspoon red chili powder
• 2 to 3 tomatoes, chopped
• 1 bunch green onions, chopped
• 1 can water chestnuts, drained (I'd try jicama here)
• 1 cup corn: fresh, frozen, or canned
• 2 red, yellow, or green bell peppers, seeded and chopped
• 1 bunch cilantro, rinsed and chopped
• 1 avocado, peeled and sliced
• 3 cups cooked brown rice
• Salsa or tamari, to taste

Preparation

Step 1

Heat the beans with water, Bragg’s, and chili powder.

Chop vegetables and place in individual bowls.

To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.

Add generous handfuls of chopped vegetables on top of the beans.

Add salsa or tamari to taste.

Variations:

Drizzle with E2 sour cream.

Use pinto or kidney beans in place of black beans.