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Black Beans and Rice

Servings 4

Ingredients

  • 2 cups cooked white rice
  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 2 cups frozen pepper stir-fry bell pepper and onion; you may omit the peppers altogether, and just chop a couple of fresh onions
  • 3 plum tomatoes chopped (if in a hurry, replace with one can stewed tomatoes)
  • 2 tablespoons re-wine vinegar
  • 2 teaspoons ground comino
  • 1 teaspoon crushed fennel seeds optional
  • ½ teaspoon hot pepper sauce
  • Two 15 ½ ounce cans black beans drained (not rinsed)
  • Fresh cilantro chopped
  • Salt to taste

Instructions

  • Keep the rice warm.
  • While the rice was cooking, heat the oil in a large saucepan over medium heat. Add the garlic and pepper stir-fry (or onion). Cook, stirring occasionally, until the vegetables soften and most of the liquid evaporates, 8 to 10 minutes.
  • Add the tomatoes and cook, stirring occasionally, until slightly softened, about 2 minutes.
  • Add the vinegar, cumin, fennel seeds, pepper sauce, and salt. Cook, stirring frequently, about one minute.
  • Stir in the beans and bring to a boil.
  • Reduce the heat and simmer, covered, stirring occasionally, until the mixture slightly thickens and the vegetables are very tender, about 25 minutes.
  • Serve over the white rice.

    • Notes