Cuban Black Beans and Rice
1 (15-ounce) can Black Beans, drained and rinsed
1 tablespoon olive oil or other oil
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 (16-ounce) can whole tomatoes, undrained and cut into small chunks
1/2 pound cooked ham, coarsely chopped
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne0
1 bay leaf
2 cups rice (cooked and hot)
Heat oil in large skillet over medium-high heat. Add green pepper, onion, and garlic; cook and stir until crisp-tender. Stir in beans, tomatoes, ham oregano, ground red pepper, and bay leaf; simmer for 10 minutes. Remove bay leaf. Place rice on large platter and cover with bean mixture. Garnish with a sprig of parsley or mint. Serve hot.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
- Dry Bean Specialist_Announcement_2017...
- 2016 Dry Bean Research Report...