I’m constantly on the lookout for easy, frugal, delicious and healthy recipes that my “meat-and-potatoes” man will actually eat.
I’m also trying to sneak more vegetarian meals into the mix (once or twice a week), and this Cuban Black Beans and Rice recipe was perfect on all fronts
- it cost less than $3, since we already had everything but the beans and pepper on hand
- it was as easy to prepare as sauteeing the onions and peppers and opening some cans
- it was meat-free and spicy enough to keep things interesting!
- The Greek loved it!
As usual, I tweaked the original recipe (found here). I doubled the recipe, used canned rather than fresh tomatoes and added some bay leaves and an extra-long simmer to allow the flavors to make friends a little longer.
Ingredients (as made)
- about 1 tablespoon olive oil (I just swirl a bit of olive oil on the bottom of a large saucepan – no measuring)
- 1 medium onion, diced
- 1 large green pepper, diced
- 2 cloves garlic, minced (1 teaspoon pre-minced)
- 2 cans diced tomatoes, drained
- 2 cans reduced-sodium black beans, do NOT drain (helps the mixture thicken)
- 1 teaspoon dried thyme
- 6 tablespoons cider vinegar (slightly less than 1/2 cup)
- 1 teaspoon hot pepper sauce (adjust to your tastes – we had habanero hot sauce, which is quite spicy!)
- cooked rice (about 4 -5 cups)
Don’t forget to remove the bay leaves prior to serving! You can serve with lime wedges, if desired.
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