Black Beans & Rice
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Serves/Makes: 4
Ready in: 30-60 minutes
- 3 tablespoons cooking oil
- 1 medium onion, chopped
- 2 medium sweet green or red peppers, seeded and diced
- OR
- 1 can (4 ounce size) chopped mild green chilies
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon crushed oregano
- 3 cups cooked black beans, drained
- 1 tablespoon lemon juice
- 1 tablespoon frozen orange juice concentrate
- 2 medium tomatoes, chopped
- salt and pepper, to taste
- 2 tablespoons dark rum
- 3 cups cooked brown rice
In a large heavy saucepan, heat the oil over moderate heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add cumin and oregano and cook briefly, stirring. Add beans, lemon juice, frozen orange juice, tomatoes, and salt and pepper to taste and simmer, covered, for 5 minutes, adding a bit of stock, water, or tomato juice if needed to thin the mixture to desired consistency. Mix 1 cup of the bean mixture with rum and mash to a paste with the back of a fork. Add the puree to the pot, set over low heat, cover and simmer about 20 minutes. Serve over hot, cooked rice with sliced bananas on the side.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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