- 1 12oz. can black beans
- 1 T. canola oil
- 1 yellow onion, diced
- 2 red bell peppers, seeded and diced
- 1 large tomato, diced
- 4 cloves garlic, minced
- 1 chipotle pepper, chopped
- 1 sweet potato, chopped
- 1 red potato, chopped
- 2 tsp. dried thyme
- 1/4 C. chopped fresh parsley
- 1 tsp. salt
Sauté the onion, tomato, garlic, and bell & chipotle peppers for 8-10 minutes. Add the rest of the vegetables, the thyme, and the salt, and cook on medium for 30 minutes, stirring occasionally. Add the parsley and cook another 10 minutes. Serve over brown rice.