Classic Black Beans and Rice Recipe #46221
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
by Dawn
45 min | 15 min prep
SERVES 4
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 2 cloves of minced garlic
- 1 (15 ounce) can black beans (undrained)
- 3/4 cup water
- 1 teaspoon oregano
- 1/4 teaspoon sugar
- 1 package sazon goya (without annato *see note)
- 1 tablespoon cooking wine or cider vinegar
- 2 cups cooked white rice
- Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
- Sauté until tender@8-10 minutes.
- Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
- Serve over white rice.
- I like to mash a few of the beans with the back of a spoon to flavor the sauce.
- Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
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