Cuban Black Beans and Rice

Serves 4

Cook white or brown rice according to package directions, enough for 3 cups cooked. While the rice cooks, make the beans:

2 Tb olive oil
4 cloves garlic, sliced
1 onion, diced
1 bell pepper, seeded and diced
1 jalapeno, seeded and diced
2 Tb cider vinegar
1 15-oz can diced tomatoes, with juice
1 Tb ground cumin
1 tsp oregano
2 cans black beans, drained
Optional: top w cilantro and sour cream and lime wedges

Sauté the onions, garlic, and peppers in the olive oil over medium heat until they just start to wilt, about 8 minutes. Add the spices and toss to coat nicely, and sauté for another minute. Add the canned tomatoes, the vinegar, and the black beans. Cook over a high simmer, stirring occasionally, for about 15 minutes.

Serve over rice and add toppings of your choice.

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