Cuban Black Beans and Rice

Category: Entree
Source: Moosewood

• 4 cans black beans (7 cups)
• 3 tbs olive oil or butter
• 2 garlic cloves, minced or pressed
• 1 cup onions, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1 tsp cayenne pepper (use paprika for milder flavor)
• 1 cup carrots, chopped
• 1 medium green pepper, chopped
• salt to taste
• black pepper to taste
• 1 can tomatoes, diced
• 6 cups brown rice, cooked

Drain the cooked beans and reserve the liquid.

In a large skillet or sturdy saucepan, saute the onions, garlic, and spices in the oil or butter until the onions are translucent. Add the carrots and saute for 3-4 minutes. Add the green peppers and saute for 5 minutes more. Add salt, black pepper, parsley, juice, and tomatoes and simmer until the vegetables are tender.

Combine the drained black beans with the vegetable mixture. Puree 2-3 cups of the bean-vegetable mixture in the blender with enough reserved liquid to make a smooth puree. Stir the puree into the beans and simmer for 10 minutes. Taste for salt.

Serve the beans on hot rice and top with Hot Sauce and a dollop of sour cream. This is also good as a burrito filling.