Black Beans With Rice

• 23 cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons low sodium soy sauce
• 1 teaspoon chili powder
• 1 (8 ounce) can no-salt-added tomato sauce (I use Hunts)
• 2 (15 ounce) cans low-sodium black beans, drained and rinsed
• 1 large onion, chopped
• 2 large green peppers, chopped
• 2 garlic cloves, peeled and minced
• 6 mushrooms, chopped
• 12 teaspoon oil (to coat pan)

1. Cook rice and set aside (keep warm).
2. Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth.
3. Add beans and set aside.
4. Chop onion, peppers, garlic and mushrooms and set aside.
5. Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
6. Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
7. Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
8. Serve over cooked rice.

brown rice, mustard, lemon juice, soy sauce, chili powder, salt, black beans, onion, green peppers, garlic, mushrooms, oil

Taken from www.food.com/recipe/black-beans-with-rice-513758 (may not work)