Saturday, January 19, 2013

Spicy Black Beans with Peppers and Rice

1 T vegetable oil
1 large onion, diced
1 C chopped green pepper
1 C chopped red pepper
3 large cloves of garlic, minced
1 T ground cumin
1 jalapeno pepper, seed and veins removed, diced
1 t dried oregano
2 x 15 ounce cans of black beans, drained and rinsed
2 C cans crushed tomatoes with added puree
¼ C orange juice
1 ½ t hot sauce (Tabasco)
1 1/3 C raw rice, cooked

Heat the oil in a heavy bottom skillet. Add onion, green pepper, red pepper, garlic, cumin, jalapeno and oregano. Sauté veggies  until soft but not too brown. Mash about ½ cup of the beans and add them to the veggies. Also add the remaining beans, tomatoes, orange juice and hot sauce. Simmer for about 15 minutes or until the consistency is to your liking. Serve over white rice with lime, cilantro, sour cream, avocado, shredded cheddar, etc….. 

Tracy's Living Cookbook