Zesty Black Beans on White Rice

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.

• Ready In: 31 mins
• Serves: 2-4

Ingredients

• For Beans

• 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)

• For Serving

•  fresh lime wedge
•  Tabasco sauce

Directions

1. In a medium saucepan heat olive oil.
2. Sauté chopped onion for about 1 minute.
3. Add red pepper and red wine vinegar.
4. Sauté until vinegar is nearly evaporated.
5. Add beans, cloves, ketchup, and bay leaf.
6. Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
7. Cook white rice.
8. Serving: Serve beans hot over white rice.
9. Squeeze a lime wedge over each serving for citrus zest.
10. Add Tabasco to taste for a full-flavored dish.
11. Enjoy!