Recipe by dayce
This recipe is quick, easy to memorize, and hard to mess up. This black bean dish is great as either a healthy main dish or as side dish to a chicken or any southwestern entree. I usually double the amount of black beans for this recipe. If you do so, I suggest not doubling everything else. Use only 1 bay leaf, and add a little more onion, red wine vinegar, ketchup, and oil. You should only double the cloves and red peppers, or add an orange or yellow pepper.
Top Review by Sallyabreak
I liked it because it was fast and healthy, but it was a bit dry and bland. I did add a tomato and that helped, and it was much improved when I tossed some mild salsa on top of the dish. I think next time I will also use taco seasoning as a spice. The cloves aren't a good idea because you have to hunt and dig thru the beans to find them so no one accidentaly eats them. I would make it again tho, as it was healthy, fast, easy, and overall good to eat...just a few additions.
- 1 tablespoon olive oil
- 1 (15 ounce) can black beans
- 1 medium red peppers or 1 medium yellow peppers or 1 medium orange bell pepper, 1/2 inch cubes
- 1 tablespoon ketchup
- 1 bay leaf
- 2 cloves
- 3 tablespoons red wine vinegar
- 1⁄4 cup chopped onion
- white rice (enough for about 4 servings)
- fresh lime wedge
- Tabasco sauce
Directions See How It's Made
- In a medium saucepan heat olive oil.
- Sauté chopped onion for about 1 minute.
- Add red pepper and red wine vinegar.
- Sauté until vinegar is nearly evaporated.
- Add beans, cloves, ketchup, and bay leaf.
- Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
- Cook white rice.
- Serving: Serve beans hot over white rice.
- Squeeze a lime wedge over each serving for citrus zest.
- Add Tabasco to taste for a full-flavored dish.