Sorry for the dark dreary photo! I assure you that although the photo is not my best, this recipe is a winner. I love doing meatless Monday dinners, but find that its a struggle to come up with an easy option that doesn't involve pasta. This recipe is my newest solution. Adapted from Real Simple's Cuban black beans, this is a great pantry meal.
Cuban Black Beans, adapted from Real Simple
1 cup white rice
1 Tbs olive oil
1 onion, chopped
2 cloves garlic, chopped
salt and pepper
1 tsp ground cumin
1 tsp chili powder
dash cayenne (or to taste)
2 15.5 oz cans black beans, rinsed
1 tsp dried oregano
1 tablespoon red wine vinegar
1/4 cup fresh cilantro
Cook rice according to directions. Heat 1 tbsp oil over medium heat, once pan is heated, add onion and garlic, salt and pepper. Saute until softened and add cumin, chili powder and cayenne and cook for about 1 minute. Add rinsed black beans, 1 cup water, oregano. Cover and simmer for 10 mins.
Once simmered use a potato masher (or fork) to mash up some of the beans.
Add red wine vinegar, stir, and cook for another minute.
Serve beans over rice. Garnish with cilantro.
Optional toppings - red onion, avocado, cheese, sour cream, hot sauce.
For me, this is a great inexpensive riff on my favorite Chipotle burrito bowl.