This dish has become one of my easy go-to favorites. Sometimes I use the salsa, sometimes I don't.
- lime juice
- chopped onion
- salt & pepper
Beans & Rice
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, crushed
- 1/3 cup fresh parsley, chopped
- 1 Tbl spn dark brown sugar
- 1 Tbl spn cumin
- 1 1/2 tspn oregano
- 2 cans (15 ounces each) black beans
- 3/4 cup white wine
- Salt & pepper
- 3 cups cooked rice
In a large frying pan warm olive oil.
Add onion, pepper, garlic, parsley, brown sugar, cumin, oregano.
Cook until peppers and onions are soft. (About 10 minutes.)
Add beans and white wine. Simmer until reduced by one fourth.
Add salt and pepper to taste.
Serve over rice. Spoon salsa over rice and beans as desired.