Black Beans and Rice

Shared by the Pantry Seattle

Yield: 8 servings

Ingredients

1/4 cup olive oil

1 large onion, diced

1 poblano or any kind bell pepper, diced

6 cloves garlic, minced

3 pounds cooked black beans (either cooked from dry or drained and rinsed from cans)

1 tablespoon oregano

2 cup water

2 tablespoons red wine vinegar

2 teaspoons sugar

2 tablespoon cumin

1 tablespoon coriander

Kosher salt, to taste

Freshly ground black pepper, to taste

2 cups cooked rice

3 green onions, or chives chopped

Instructions

- In a large pot, heat the olive oil over medium-high heat. Add the onion and peppers and sauté for 2

minutes, then add the garlic and sauté 1 minute more.

- Take 2 cups black beans from the full batch and mash them with a potato masher or a fork, then return to

the bowl of beans.

- Add the oregano, black beans, water, vinegar, sugar, cumin, and coriander to the pot of onions and peppers.

Season with salt and pepper, bring beans to a boil and lower to a simmer for 15 minutes.

- Stir in the rice, season to taste and top with green onions or chives to serve.

Recipe provided by the Pantry Seattle.