Onion - 1/4 cup - diced
Green Peppers - 1/4 cup - diced
Red Bell Peppers - 1/4 cup - diced
Garlic - 3 cloves
Oil - 2 tablespoons (this recipe used avocado oil)
Black Beans - 1/3 cup with some liquid (this has 8g net carbs total, so 4g net carbs per serving. If this is too much for your macros, then you can substitute with Organic Black Soy Beans (1g net carb per serving) - but they have less flavor and you will have to make up for it with more spices and seasoning).
Cumin - 1/2 teaspoon
Oregano - 1/2 teaspoon
Chicken Broth - 1/4 cup
Salt - to taste (about 1/2 teaspoon)
Dice onion, green pepper, and red bell pepper. Slice garlic - about 1/10 inch thick, so that it doesn’t burn.
Add 2 tablespoons avocado oil to a sauce pot.
Add garlic, onion, green pepper, bell pepper.
Cover and cook on low for at least 20 minutes. This step is very important. You want to cook the vegetables very slowly and at a very low heat, this will bring out all of the flavors. If you cook the vegetables too fast or not long enough, your dish will taste bland. This technique is called “sweating.”
Add black beans.
Stir. Add 2 cups riced cauliflower.
Add ¼ cup chicken broth. Cover cook on low for 10 minutes or until hot.
Salt to taste (very important or else it will taste bland) - about ½ teaspoon.
Serve with avocado, lime, cilantro! The lime and cilantro really help to brighten the flavor of this dish.