1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (12 ounce) cans black beans
1/2 onion, finely chopped
1/4 cup chopped celery
1 (10 ounce) can peeled and diced tomatoes with juice
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried basil
Mix flour, salt, and pepper in a large bowl. Stir in black beans, onion, celery, tomatoes, onion, bell pepper, thyme, and rosemary. Transfer rice to a large bowl, and toss in beans.
Add tomatoes, onion, celery, green bell pepper, thyme, rosemary, sage, and thyme. Mix well.
Transfer rice mixture to a large pot. Add water to pot, and bring to a simmer, stirring occasionally. Simmer uncovered for 30 minutes.
Remove from heat. Add beans and onion mixture; stir well.
Transfer rice mixture to a large pot. Add water and tomatoes, and stir together. Add bell pepper, thyme, rosemary, sage, and thyme. Stir together well. Add beans and tomatoes. Pour over rice in a large pot. Cover, and simmer for about 30 minutes.