Cuban Black Beans and Rice
Ingredients:
- 1 - 15 oz. can Black Beans, drained and rinsed
- 1 Tbsp olive oil or other oil
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1 16-ounce can whole tomatoes, undrained and cut into small chunks
- 1/2 lbs cooked ham, coarsely chopped
- 1/2 tsp dried oregano leaves
- 1/8 tsp ground red pepper, cayenne
- 1 bay leaf
- 2 cups rice, cooked and hot
Preparation:
Heat oil in large skillet over medium to high heat. Add green pepper, onion, and garlic; cook and stir until crisp-tender.
Stir in beans, tomatoes, ham,oregano, ground red pepper, and bay leaf; simmer for 10 minutes.
Remove bay leaf. Place rice on large platter and cover with bean mixture. Garnish with a sprig of parsley or mint. Serve hot.
Makes: 4Source: Courtesy of Michigan Bean Commission
Submitted by: Recipe Group Member
Date:
