Black Beans and Rice
2 1/2 tbsp. olive oil
2 medium onions, chopped
2-3 cloves garlic, minced
4 c. cooked black beans
2 1/2 tbsp. cider vinegar
1/2 c. cooking liquid from beans
2 small green or green & red bell peppers, cut into julienne strips
1 small onion, finely chopped
Hot cooked rice
Cayenne pepper, to taste
Salt & pepper, to taste
Heat 1 1/2 tbsp. olive oil in skillet. Add onions and saute until translucent. Add garlic and saute until onion is golden. Add beans, vinegar, and seasonings (lots of black pepper is best) along with bean cooking liquid. Simmer over very low heat covered for 15 minutes. With slotted spoon, remove 1/2 c. of beans and mash. Stir back into mixture. Make sure there is enough liquid to keep everything moist but not "soupy." Simmer covered 15 more minutes. Heat rest of oil and saute bell pepper until tender crisp and just starting to brown. Serve beans over bed of cooked rice. Top with pepper strips and some chopped raw onion. Serves 6.
Foods Native to the Americas: Beans, peppers