Cuban Black Beans And Rice

1 cup chopped onion (about 1 large)
1 cup chopped green bell pepper, (about 1 medium)
3/4 cup chopped carrots (about 1-1/2 medium)
1 cup orange juice
2 teaspoon paprika
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1 (14-1/2 ounce) can whole tomatoes, undrained
2 cloves garlic, finely chopped
2 cups cooked black beans or
1 (15-ounce) can black beans, rinsed and drained
4 cups hot cooked brown rice
1 cup plain nonfat yogurt
1 lime, cut into 6 wedges

Heat onion, bell pepper, carrots, orange juice, paprika,
coriander, red pepper, tomatoes and garlic to boiling in 2-quart
saucepan; reduce heat. Cover and simmer about 45 minutes,
stirring occasionally, until thick; remove from heat. Stir in
beans. Place 1 cup of the bean mixture in blender or food
processor. Cover and blend about 30 seconds or until smooth.
Stir blended mixture into bean mixture in saucepan. Cook over
medium heat about 3 minutes or until hot. Serve over rice and
with yogurt and lime wedges. 6 servings

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