6 Servings 20 min Cook
1 Dash Pepper
1 Dash Salt
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
3 Cloves, minced Garlic
2 Tbsp Vinegar
1 Tsp, ground Oregano
0 Sprigs Fresh Cilantro
1 Small Onions
1/4 Tsp Cayenne Pepper
1 Cup White Rice
1 Tbsp Olive Oil
2 Cup Canned Black Beans
Chop onion coarsely.
Thinly slice bell pepper evenly.
Mince garlic.
Rinse and drain black beans.
Optional lime wedges and chopped cilantro as garnish.
Cook rice according to package instructions.
White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
Heat oil in a large skillet on medium high.
Saut onions and bell pepper for 3-4 minutes, until just beginning to soften, then add garlic and saut a minute more.
Add the black beans, vinegar and Tabasco or cayenne.
Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Stir in rice and oregano.
Add salt and pepper to taste.
