Makes 6 servings
Meredith says: What’s so great about this recipe is its flexibility. You can add more or less seasoning to suit your taste. Serve it over white or brown rice. My mother learned how to make this recipe while living in Miami, and it was one of the first things she taught me to cook. My father, who used to expect meat at dinner, now loves this recipe as an entree. Serve with a green salad. Takes about 20 minutes, start to finish.
- 2 cups uncooked brown or white rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 (15-1/2 ounce) cans black beans
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 minced hot green chili pepper (optional)
- 1/4 cup red wine vinegar
- salt, to taste
- ground black pepper, to taste
Prepare rice using slightly less water than usual so you get a firm-textured rice that’s not too mushy. While the rice cooks, prepare the beans. Heat olive oil in a large saucepan or stockpot. Add onion, bell peppers, garlic and bay leaves. Sauté until onions are translucent. Add black beans, cumin, oregano, chili pepper, vinegar, salt and pepper. Bring to a boil, reduce heat, and simmer for a few minutes until bean mixture is heated through. Serve immediately.
* Nutritional Information is accurate for white rice. For additional fiber and protein, use brown rice.
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