Spicy Black Beans & Rice


  • 1 medium onion -- chopped
  • 4 cloves garlic -- minced
  • 2 Tbsp red cooking wine or other sauté liquid
  • 15 oz black beans, canned -- rinsed and drained
  • 14 1/2 oz Mexican tomatoes, canned, stewed
  • 1/4 tsp red pepper -- ground
  • 2 cups rice, cooked -- hot
  • 1/4 cup onion -- chopped.


In a medium saucepan cook 1/2 cup onion and garlic in hot wine till tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.

To serve, mound rice on individual plates; make a well in the centers. Spoon black bean mixture into centers. If desired, sprinkle with chopped onion. (Original recipe used oil rather than red cooking wine.)

NOTES : Instead of rice, spoon the warm black bean mixture over squares of freshly baked corn bread.

Submitted by: Recipe Group Member
Date: Mar 21, 1999

Print This Page

Join the's email list.

* indicates required

View previous campaigns.

Powered by MailChimp