Main Course: Black Beans and Rice

Photo processed with iPhone app Subjective

Adapted from Eating Well.

Why is this dish so delicious?  Oddly, I think it's the vinegar!  Three tablespoons of cilantro seems like a lot, but don't be tempted to skimp, no matter how boring it is to strip all those leaves from the stems!

        1 Tbs. cooking oil, such as canola
        1 large red bell pepper, cut finely into short, thin strips
        1/2 green bell pepper, cut finely into short, thin strips
        1 jalapeno pepper, seeded and minced
        3 cloves garlic, minced
        2 15 oz. cans black beans, rinsed
        2 Tbs. distilled white vinegar
        5-10 dashes hot sauce
        3 c. cooked white rice (1 c. raw rice)
        3 Tbs. fresh cilantro, minced
        Salt/freshly ground pepper, to taste

 1. Heat oil in a large skillet over medium high heat until hot but not smoking. Add red peppers, green peppers and jalapeno. Sauté for 2 minutes.  Add garlic and saute until peppers have softened.  If garlic begins to stick or burn before the pepper are done, add a splash of water or broth to the pan and continue cooking until the peppers are soft.

2. Add black beans, vinegar and hot sauce to taste. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.

3. Stir in rice and cilantro. Add salt and pepper to taste.