Title: Bajan black beans and rice
 Categories: None
      Yield: 1 Servings
 
      1 tb Better Than Bouillon
           -Vegetarian
      3 c  Water
      3    Cloves garlic; minced
      1    Onion; chopped
      1    Green bell pepper; chopped
      1    Red bell pepper; chopped
      1    Habanero pepper; minced
      4    Tomatoes (from a can of
           -whole tomatoes); chopped
      1 c  Brown rice; uncooked
      3    Zucchini; chopped
      2 cn Black beans; drained and
           -rinsed
      1 c  Frozen corn
    1/2 c  Cilantro leaves; chopped
 
  I've posted the Bajan Beans and Rice recipe that I adapted from a
  recipe of Gabe Mirkin's before. This is one of my most favorite
  recipes and when I was making it today I found out halfway through
  that I didn't have any canned white beans. I forgot that I had bought
  some dried white beans intending to cook them up myself. No problem I
  had two cans of black beans and so decided to try the recipe with
  them. I liked it just as much and it made the dish even more
  colorful. The canned black beans I had weren't quite as mushy as the
  white beans I have used before -- the final product was less soupy.
  For those who may have missed the recipe, here it is again, this time
  with black beans:
  
  Heat 3 cups of water and mix in bouillon. Set aside. Note: any broth
  may be used, I just happen to like Better Than Bouillon especially.
  Saute garlic, onion, and red, green, and habanero peppers in 1/2 cup
  of broth in large pot for 10 minutes. Add remaining broth, tomatoes,
  and rice and simmer covered for 15 minutes. Add zucchini and simmer
  for an additional 30 minutes. Stir occasionally to keep from
  sticking. Add black beans, corn, and cilantro and cook an additional
  5 minutes to heat through.
  
  Freezes well.