Pantry Black Beans and Rice
Prep Time: 5 minutes
Cook Time: 20 minutes
2 tablespoons olive oil
1 medium onion, diced
1/2 green bell pepper, seeded and diced
1 large garlic clove, minced
3 sundried tomatoes in olive oil, drained and minced (or 2 teaspoons tomato paste)
1 tablespoon minced fresh oregano leaves (or ½ teaspoon dried oregano)
¾ teaspoon ground cumin
One (15 ounce) can black beans, drained and rinsed
1 cup chicken stock or water (or water with ½ teaspoon chicken or vegetable soup base, such as Better than Bouillon)
1 to 2 tablespoons cider vinegar, to taste
Steamed white rice and hot sauce, for serving
1. In a medium, heavy saucepan over medium heat, warm the olive oil. Add the onion and pepper and sauté until soft, 6 minutes. Add the garlic and sauté for 2 more minutes. Add the sundried tomatoes, oregano and cumin and sauté until fragrant, 1 more minute.
2. Add the beans and stock or water and bring to a simmer. Simmer, mashing the beans with the back of a wooden spoon as they cook, until the liquid has thickened, 10 minutes. Serve hot, over steamed rice, passing hot sauce at the table.
Find out more about this recipe on Mom Appetit's blog.