Title: Black beans and brown rice
 Categories: 
      Yield: 1 Servings
 
      8 c  Brown rice

MMMMM------------------------SAUTE IN PAN-----------------------------
      1 lb Mushrooms
      2    Red peppers, diced
      1    Yellow pepper, diced
      1    Green pepper, diced
      1 lg Onion, diced

MMMMM--------------------------COMBINE-------------------------------
      3 lb Cooked black beans (if
           -canned, run through sieve
           -with cold water)
      1 qt Pureed tomatoes

MMMMM-------------------------SEASONINGS------------------------------
      2 tb Garlic powder
        pn Rosemary
           Caribbean Jerk seasoning,
           -chunk
    1/8 c  Carob chips
 
  Add brown rice to boiling water, cook until done, set aside. In
  extra-large saucepan, combine red, yellow and green peppers, and
  onion and saute over medium heat until ready, about 3-5 minutes.
  Next, add cooked black beans and pureed tomatoes to mixture.  Stir
  gently but thoroughly. Season with garlic powder and carob chips, a
  pinch of rosemary plus a chunk of Caribbean Jerk seasoning (it's like
  chutney!). Cook over medium heat for 15-20 minutes, then simmer until
  ready to serve. Serves 12.
  
  Per serving, 677 calories, 5g fat (7% of calories), 0mg cholesterol,
  345mg sodium, 14.9g dietary fiber.
  
  Recipe from the kitchen of Deerfield Manor Spa of East Stroudsburg,
  Pennsylvania, as seen in the Beano Bulletin, Summer 1994.