Cuban Black Beans and Rice (Quick) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make. Ingredients:
2 (15 ounce) cans black beans, rinsed and drained |
1 (4 ounce) can chopped green chilies, drained |
1 medium onion, chopped (1/2 cup) |
1/2 cup orange juice |
1/4 cup tomato sauce or 1/4 cup ketchup |
1/4 cup molasses |
1 tablespoon chili powder |
1 tablespoon cider vinegar |
2 teaspoons soy sauce |
4 cups hot cooked rice |
Directions:
1. Heat oven to 350°F.
2. Mix all ingredients except rice in a 2 qt casserole.
3. Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
4. Serve over rice.
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