E2 Black Beans & Rice

2 cans of black beans (I used 3 cups of cooked dried beans)
1 cup of water/vegetable stock
1 tablespoon soy sauce (gluten free if you so desire)
1 teaspoon chili powder (I usually add in a couple of dashes more)
1 can water chestnuts, drained and chopped (I hate these and therefore don't use them =)
2 tomatoes, chopped
1 cup of corn
2 red, yellow, or green bell peppers, chopped (I usually try to use two different colors)
1 bunch cilantro, rinsed and chopped (I use about 1 cup or so)
1 avocado, peeled and chopped
3 cups cooked brown rice
corn tortillas (optional)
salsa (optional)

Heat the beans in the water or stock and add the soy sauce & chile powder. Chop up all the vegetables and cilantro and put them in a large bowl. To serve ladle the beans, with some of the liquid on top of big heaps of brown rice and top with generous amounts of the cilantro/veggie mix. We eat ours with heated up corn tortillas. Yum!

This makes enough for our family of 3, plus leftovers for lunch the next day. This is super good cold too.

Recipe courtesy of Rip Esselstyn, author of The Engine 2 Diet, as found in Forks Over Knives: The Plant-Based Way to Health