Mexico - Spicy Black Beans, Bell Peppers & Rice

This dish is from bon appetit, Tastes of the World, a small paperback cookbook I received for renewing my annual magazine subscription. I modified it slightly but it is true to the original. My version is below. It is spicy, with a lot of flavor, this is a nice side dish or good vegetarian main course, it has just the right amount of "kick" Stays well in the fridge and can be served with a number of entrees or by itself.

Ingredients

Olive Oil

1 large chopped onion

1 each diced red & green bell pepper

3 large cloves garlic, minced or through garlic press

1 T Cumin

1 t Oregano

1 small can green chilies

2 15-16 oz black beans. ( I used 1 each of Trader Joe Organic and Cuban-style black beans)

2 15 oz cans diced tomatoes with juice

1/4 C Orange Juice

1 1/2 C cooked rice. (I used Trader Joe's pre-cooked brown rice)

1/ 1/2 t favorite hot sauce. (I used Sriracha Chili Sauce from Huy Fong Foods, Los Angeles, CA, $2.50 for a large bottle at Wal*Mart, look for the Rooster, there was a very nice article about this sauce in the New York Times 5/20/2009)

To prepare:

Add oil to large skillet, heat:add onion, peppers, chilies, garlic, cumin, and oregano, saute until soft, about 8 minutes. Mash 1/2 cup of the beans, use large spoon in a bowl. Add the mashed beans, remaining beans, tomatoes, OJ and hot pepper sauce, bring to a boil, stir frequently, reduce and simmer for 15 minutes, uncover to thicken sauce, serve on rice.

Bon Appetit!