Quick & Easy CUBAN-style BLACK BEANS & WHITE RICE

Table of Contents: VEGETABLES

 

 

To me, this recipe is a perfect one when I’m thinking, “ I want something that is good, but I don’t really want to cook or go out to eat!”  I always keep these ingredients in the pantry for this very reason.  If you do not have a sweet red pepper in the “frig”, you certainly don’t want to go to the grocery for one item, so just leave it out.  The flavor of the dish will still be great.  Personally, I think that black beans taste the best of all the different types of beans.  I added a serving of my recipe for "Tom's Terrific Slaw" to the top of my serving.  Joe preferred his slaw on the side.  The slaw recipe is truly terrific and is under "Salads" in the Table of Contents on my website.  It is an oil and vinegar, no mayonnaise, cabbage slaw.  Hope you'll give both recipes a try?

 

2 large (26.5-oz) cans Bush’s black beans

2 medium-sized onions, sliced into thin rings

½ of a large sweet red pepper, diced

1 large clove garlic, minced then crushed

½ tsp. garlic salt

1 tsp. crushed oregano

1 tsp. ground cumin

½ cup water

1 or 2 tsp. red wine vinegar

½ tsp. salt

Tabasco sauce to taste

Hot white rice (yellow rice can also be used)

 

 

 

 

 

Combine all ingredients, except the rice, in a medium to large non-stick saucepan and stir to blend.

 

Bring to a boil; then reduce heat to simmer, uncovered.  Simmer for about 30 minutes: stir several times.  Serve hot over hot rice.

 

 

A lovely Cuban friend of mine from Miami gave me this recipe.  I am quite sure that I have added to and subtracted from it many times and will, of course, continue to do so!  The vinegar is an interesting ingredient in this recipe.  It provides that special “pop”, so don’t leave it out.

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