Zesty Black Beans on White Rice |
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Prep Time: 6 Minutes Cook Time: 25 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This recipe is quick, easy to memorize, and hard to mess up. This black bean dish is great as either a healthy main dish or as side dish to a chicken or any southwestern entree. I usually double the amount of black beans for this recipe. If you do so, I suggest not doubling everything else. Use only 1 bay leaf, and add a little more onion, red wine vinegar, ketchup, and oil. You should only double the cloves and red peppers, or add an orange or yellow pepper. Ingredients:
1 tablespoon olive oil |
1 (15 ounce) can black beans |
1 medium red peppers or 1 medium yellow peppers or 1 medium orange bell pepper, 1/2 inch cubes |
1 tablespoon ketchup |
1 bay leaf |
2 cloves |
3 tablespoons red wine vinegar |
1/4 cup chopped onion |
white rice (enough for about 4 servings) |
fresh lime wedge |
tabasco sauce |
Directions:
1. In a medium saucepan heat olive oil.
2. Sauté chopped onion for about 1 minute.
3. Add red pepper and red wine vinegar.
4. Sauté until vinegar is nearly evaporated.
5. Add beans, cloves, ketchup, and bay leaf.
6. Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
7. Cook white rice.
8. Serving: Serve beans hot over white rice.
9. Squeeze a lime wedge over each serving for citrus zest.
10. Add Tabasco to taste for a full-flavored dish.
11. Enjoy!
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