Easy Black Beans and Rice

Black beans and rice is such a classic combination, especially in Caribbean or Southern cooking. There are probably dozens of ways to make it; this one is an easy recipe that cooks up quick and tastes great.

Now, if you are really serious about your beans you’ll soak dry black beans overnight and then cook them for an hour or two first, but then that wouldn’t be quick and easy. So we’ll save that approach for another recipe.

This recipe is better for a “the chicken is on the grill, what am I going to serve it with?” side dish, and uses canned black beans. By the way, my pal David recommends mixing some chopped up canned green olives, the ones with pimentos in them, for giving an additional boost to basic black beans and rice.

Easy Black Beans and Rice Recipe

Ingredients

• 1 cup uncooked white rice
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
• 3 cloves minced garlic
• 2 16-ounce cans of black beans, rinsed and drained
• 2 Tbsp white vinegar
• A few dashes of Tabasco or 1/4 teaspoon cayenne powder
• 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
• Salt and pepper to taste
• Optional Lime wedges and cilantro for garnish

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