Dark's Kitchen

1 C long-grain white rice
1 Tbsp olive oil
1 onion, chopped
1 bell pepper, diced
2 cloves garlic, chopped
1 tsp kosher salt
1/4 tsp black pepper
1 tsp ground cumin
2 15 1/2 oz. cans black beans, rinsed
1 tsp dried oregano
1 Tbsp red wine vinegar
4 radishes, diced
1/4 C fresh cilantro
1 C water


Cook rice according to package directions.

Heat oil in a large saucepan, over medium-high heat.

Add onion, bell pepper, garlic, salt, and pepper. Cook, stirring occasionally, until softened.

Stir in cumin and cook for 1 minute.

Add beans, oregano, and water.

Simmer, covered, for 10 minutes.

Add vinegar.

Smash some of the beans with the back of a fork to thicken.

Serve over the rice.

Top with radishes and cilantro.
Cuban Black Beans and Rice
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