Bean, Rice & Peppers

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Soul Food Black Bean, Rice and PeppersServes 4 as a main160g dried black beans, sprouted1 small spanish onion, finely chopped2 tsp fresh thyme350g long grain rice, soaked 36-72 hours, until soft and split.2 shallots, finely chopped1 red capsicum, sliced into thin strips1 green capsicum, sliced into thin strips1 fresh hot green pepper, seeded and finely chopped2 tbsp chopped fresh coriander or parsleyChilli Dressing1 tsp dijon mustard1 tbsp white wine vinegar1 tbsp lime juice1 tbsp olive oil4 drops tabasco sauce1 garlic clove, finely choppedToss all ingredients for the chilli dressing together and set aside. In a serving bowl, toss together the beans, rice and all vegetables. Pour the dressing over the salad and toss well.Allow flavours to marinate in the refrigerator for at least 1 hour before serving, garnished with the

fresh coriander or parsely.

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