Recipe by Dawn
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
Top Review by jdrichardson
I first found this recipe on the back label of Goya Black Beans and have used it always when black beans and rice is on the menu. A very good and simple recipe. I make the basic recipe as it is and then add in whatever feels right at the time. As one commented I add in a can of Rotel diced tomatoes at times. Always like topping with some sliced green onions. Instead of using white rice I always like to use some spanish yellow rice... Mohatma (sp?) brand works out well.
- 2 tablespoons olive oil
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green pepper
- 2 cloves of minced garlic
- 1 (15 ounce) can black beans (undrained)
- 3⁄4 cup water
- 1 teaspoon oregano
- 1⁄4 teaspoon sugar
- 1 package sazon goya (without annato *see note)
- 1 tablespoon cooking wine or 1 tablespoon cider vinegar
- 2 cups cooked white rice
Directions See How It's Made
- Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
- Sauté until tender@8-10 minutes.
- Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
- Serve over white rice.
- I like to mash a few of the beans with the back of a spoon to flavor the sauce.
- Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.