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
 * 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
 * salt and pepper, to taste
 * 2 teaspoons ground cumin
 * 1 teaspoon dried oregano
 * 2 tablespoons dark rum or dry sherry
 * 3 cups cooked rice
 * 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)

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.