Friday, September 30, 2011

Kerry's Cuban Beans and Rice

My son thinks black beans are the bomb. I'll admit, we never really ate them before becoming vegan. They kind of reminded me of bugs and they turned everything black. Well, hello, uninformed me never knew you should drain and rinse them first! Ugh, sometimes I disturb myself. Now, of course, we eat them fairly often. Seriously, you just can't have Mexican or other Spanish styled dishes without them at least in one dish!

Kerry's Cuban Beans and Rice

One onion, chopped
3 cloves garlic, chopped
One green bell pepper, chopped
One jalapeno pepper, chopped
Olive oil
Cooked rice
1 c. vegetable broth
1 t. salt
1 t. pepper
2 cans black beans, drained and rinsed
One lime

Saute onion, garlic and peppers in the olive oil until softened. Mix in the remaining ingredients except the lime and stir well to mix. Add more broth or water if it seems too dry. Let heat through. Cut the lime in half and squeeze the juice over the rice mixture. Stir well. Serve. Enjoy!

You can use uncooked rice and add more broth and cook longer, if you want, but I had leftover rice so used that instead. This was really very good and quite tasty.

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