Black Beans and Rice Recipe #100574
My favorite version. The rum and orange juice tweak the flavor just right. I prefer it with brown rather than white rice.
by echo echo
50 min | 20 min prep
SERVES 4
- cooking spray
- 1 medium onion, chopped
- 2 sweet green peppers or sweet red peppers, seeded & diced
- 2 garlic cloves, minced
- 3 cups cooked black beans, drained
- 1 tablespoon lemon juice
- 1 tablespoon frozen orange juice concentrate
- 2 medium tomatoes, chopped
- salt and pepper, to taste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons dark rum or dry sherry
- 3 cups cooked rice
Optional Toppings
- chopped onion
- chopped celery
- chopped tomato
- chopped hot green chili pepper or chopped jalapeno pepper
- lemon wedge
- orange wedge
- banana, sliced
- chopped fresh cilantro
- sour cream or yogurt
- Spray and heat large heavy saucepan over medium low heat.
- Add onion and sauté, stirring occasionally, about 3 minutes.
- Add pepper and garlic and sauté 3 more minutes.
- Add beans through oregano and simmer 8 minutes, adding water if it gets too dry and starts to stick.
- Mix 1 cup of bean mixture with rum and mash to a paste with a fork or in the blender or food processor.
- Add paste back into the pot, cover and simmer over low heat 20 minutes.
- Serve over rice.
- Offer onion through sour cream, each served in its own small dish, as condiments.
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5 stars