MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	Black Beans with Rice Ingredients: 1 lb dry black beans 7 C water 1 medium green pepper, coarsely chopped 1-1/2 C chopped onion 1 Tbsp vegetable oil 2 bay leaves 1 clove garlic, minced 1/2 tsp salt 1 Tbsp vinegar (or lemon juice) 6 C rice, cooked in unsalted water 1 jar (4 oz) sliced pimento, drained 1 lemon cut into wedges Directions: Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse. In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed. Remove about 1/3 of the beans, mash and return to pot. Stir and heat through. Remove bay leaves and stir in vinegar or lemon juice when ready to serve. Serve over rice. Garnish with sliced pimento and lemon wedges. Yield: 6 servings--Serving Size: 8 oz Nutrition Facts Per Serving: Calories 561 Sodium 193 mg Total fat 4 g Saturated fat 1 g Cholesterol 0 mg       Egg and Cheese Stack Ingredients: 6 eggs, beaten 6 Flour Tortillas 1 cup Mexican Style Shredded Cheese 2 tomatoes, thinly sliced ½ cup Mozzarella cheese shredded Directions: PREHEAT oven to 375°F. Pour eggs into nonstick skillet sprayed with cooking spray. Cook on medium heat 5 min. or until set, stirring occasionally. Remove from heat. PLACE 2 tortillas, overlapping, on bottom of 9-inch pie plate. Top with 1/2 of the eggs and 1/3 each of the cheese and tomato. Repeat layers once. Top with remaining cheese and tomato slices. BAKE 10 min. or until heated through and cheese is melted.	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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