Black Beans and Brown Rice

Ingredients
1 bell pepper, chopped
1 medium onion, chopped
1/2 c celery, chopped
1-2 garlic cloves, minced

1 can black beans, undrained

1/2 c vegetable broth (or water)
1 Tbsp red wine vinegar
1/2 tsp cumin
salt and pepper to taste


Add olive oil to pan and preheat over medium high heat. Saute bell pepper, onion, celery and garlic until tender. Add beans, broth, vinegar, cumin, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Serve over brown rice.

Pumpkin Bread

This is a favorite in our home. It makes two loaves and freezes wonderfully.

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1/4 cup oat bran or ground flax seed (optional)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten

1 (15-ounce) can pumpkin

1/2 cup finely shredded carrot
1 finely diced apple (optional)

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, carrots, apple (if using) and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.