Island Black Beans and
Rice
Joyce, my wife, says that this recipe is one of her very favorite. It
comes from Vegetarian Rice Cuisine by Jay Solomon
This is better if you use fresh cooked black beans, but the canned ones
work well too.
1 1/2 cups jasmine rice ("long grain brown rice works great too")
3 cups hot water
1 tablespoon olive oil
1 medium red onion, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 (15-oz ) can black beans, drained or freshly cooked black beans if available
1 (15-oz) can stewed tomatoes ("we like Italian style")
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 to 3 teaspoons (depending on your mood) of your favorite Scotch bonnet
sauce or other hot pepper sauce.
("We no longer use the spices above but mix in 1/2 cup salsa.")
Combine the rice and water in a saucepan and bring to a boil. Cover and
cook over low heat for 15 to 20 minutes, until the rice is tender. Remove
from heat and let stand for 10 minutes.
Meanwhile, heat the oil in another saucepan and add the onion, bell pepper,
and garlic. Sauté for 5 to 7 minutes. Add the beans, tomatoes,
and seasonings and cook for 7 to 10 minutes more over low heat, stirring
frequently. When ready to eat, place the rice on serving plates and spoon
the stewed beans over the top. Drizzle the hot sauce over the beans.
