Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons extra-virgin olive oil

  2. 1 large pimiento or roasted red bell pepper, cut in short, thin strips

  3. 1/2 green bell pepper, cut in short, thin strips

  4. 2 cloves garlic, finely chopped

  5. 2 16-ounce cans black beans, rinsed

  6. 2 tablespoons distilled white vinegar

  7. 5-10 dashes hot sauce

  8. 3 cups cooked white rice, preferably cooked in chicken broth (1 cup raw rice)

  9. 3 tablespoons finely chopped fresh cilantro

  10. Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium high heat until hot but not smoking. Add pimientos or red peppers, green peppers and garlic and sauté for 2 minutes. Add black beans, vinegar and hot sauce to taste. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and cilantro. Taste and adjust seasonings. Serve accompanied by additional hot sauce.


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