healthy but doesn't taste bad beans and rice

mindblowing. healthy+delicious???? its never been done before. until now enjoy honeybears

Ingredients:

-olive oil

-3 cloves of garlic, minced

-1/2 a red onion, diced (white is fine too)

-cumin, to taste

-paprika, to taste

-garlic powder, to taste

-mustard seed, to taste

-tabasco, to taste but be careful not to add too much or it'll get too vinegary, i used 3-4 dashes

-chilli powder, to taste

-salt and pepper to taste

-15 oz can of black beans

-15 oz can of diced tomatoes 

-about 3/4 of a can of water (make sure to pick up any leftover tomato in the can)

-2 medium sized carrots, diced

-2 stalks of celery, chopped

-2 medium sized tomatoes, chopped

-leftover cooked rice

-cilantro, rougly chopped (optional)

*note* keep a little water on hand if needed

Method:

-in a medium sized pot over medium heat warm a glug of olive oil and minced garlic and onion

-cook until garlic is golden and onion is see-through, stirring often and being careful not to let it stick

-add black beans and seasonings, mix and let the spices cook a little, around 30 seconds to a minute, stirring

-add canned tomatoes, tomato water (lol), carrots, and celery and allow the veggies to cook and the base to reduce, stirring every couple minutes

-if the mixture starts to get drier than you want it and the veggies aren't tender, add a little water into and stir

-once the mix is the thickness you want and veggies are cooked through, mix in tomatoes, rice, and cilantro and stir over the heat until the rice is warmed through

*this recipe makes a good amount of leftovers so I normally just make the sauce w/o adding rice in at the end and then stir in the rice when im reheating it so that it doesn't get soggy and whatever*

-I like my sauce to be a little thinner than refried beans but its up to you. A soupier sauce is great for reheating but I just add a little water to my mix before reheating on the stove and works great