BLACK BEANS AND RICE
INGREDIENTS: 2 cans of black beans drained and rinsed, 1/4 cup avocado oil, 1/2 red onion, 6 cloves of garlic, 2 celery, 4 oz can fire roasted green chilies, 2 large tomatoes or 1 can petite diced tomatoes, 1 tbs oregano, 1/2 tsp cayenne, 1 tsp salt, 1/8 cup apple cider vinegar, 1/4 - 1/2 cup fresh cilantro
Chop the vegetables and garlic and sauté them in oil until soft. Add everything else and simmer for 20 minutes. I like adding veggies to the beans because not only does it add more flavor and nutrition to the dish, the concentration of beans is less so they aren't as gassy for people who are sensitive to beans.
Serve with whatever rice excites you. I usually use Spanish rice or Jasmine.
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