Black Beans and Rice II

Description
My favorite version. The rum and orange juice tweak the flavor just right. I prefer it with brown rather than white rice.



Ingredients
cooking spray salt and pepper, to taste chopped onions (optional) chopped celery (optional) chopped tomatoes (optional) chopped hot green chili peppers or jalapeno peppers (optional) lemon wedges (optional) orange wedges (optional) bananas, sliced (optional) chopped fresh cilantro (optional) sour cream or yogurt (optional)
 * 1 medium onion, chopped
 * 2 sweet green peppers or sweet red peppers, seeded & diced
 * 2 cloves garlic, minced
 * 3 cups cooked black beans, drained
 * 1 tablespoon lemon juice
 * 1 tablespoon frozen orange juice concentrate
 * 2 medium tomatoes, chopped
 * 2 teaspoons ground cumin
 * 1 teaspoon dried oregano
 * 2 tablespoons dark rum or dry sherry
 * 3 cups cooked rice

Directions

 * Spray and heat large heavy saucepan over medium low heat.
 * Add onion and sauté, stirring occasionally, about 3 minutes.
 * Add pepper and garlic and sauté 3 more minutes.
 * Add cumin and oregano and cook briefly, stirring.
 * Add beans through oregano and simmer 8 minutes, adding water if it gets too dry and starts to stick.
 * Mix 1 cup of bean mixture with rum and mash to a paste with a fork or in the blender or food processor.
 * Add paste back into the pot, cover and simmer over low heat 20 minutes.
 * Serve over rice.
 * Offer onion through sour cream, each served in its own small dish, as condiments.