Simmered Black Beans Over Rice or Quinoa

Natalie Fredrick (Nate's wife)

Super healthy and I usually have the ingredients on hand. Even picky eaters will eat it as a dip with chips.

1 large green bell pepper, diced

1 onion, diced

5 cloves garlic, pressed

2 Tbsp. olive oil

2 cans black beans, drained

1 can petite diced tomatoes

1 can chicken broth

3/4 tsp. thyme

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

1 bay leaf

3 Tbsp. chopped cilantro

Heat oil in a skillet and saute pepper, onion and garlic until onions are translucent. Add all other ingredients except cilantro and simmer for 30 minutes until it becomes like a thick soup. Discard bay leaf and add cilantro. Simmer for an additional 5 minutes and serve over hot, cooked rice or quinoa.  Garnish with additional cilantro if desired.