Description[]
Serves Many variations of this dish use oregano as the main herb, but try cilantro. It goes well with the earthy taste of the black beans.
Ingredients[]
- dry white wine
- 1 large red bell pepper, roasted - thin strips
- ½ green bell pepper, in strips
- 2 cloves garlic, fine chop
- 2 cans black beans, 16 oz, drain
- 2 tbsp white vinegar
- Tabasco
- 3 cup white rice, cooked
- 3 tbsp cilantro, fine chop
- salt
- pepper
Directions[]
- Saute red peppers, green peppers and garlic in wine until wilted.
- Add black beans, vinegar and Tabasco.
- 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 Tabasco.