Black Beans and Rice

2 cans black beans

1 red bell pepper

1 onion

1 c broth (or ½ a bouillon cube + 1 c water)

1 clove garlic

1 tsp salt

½ tsp pepper

¼ tsp cumin

2 tbsp red wine vinegar

Heat broth until boiling.

Add chopped vegetables. Let everything simmer for a bit.

Then add canned beans (I usually keep half the liquid - depends on how ‘soupy you want it).

Cook for about 15 minutes, adding spices and vinegar toward the end.

Serve over white rice and garnish with a generous handful of shredded cheese and a few sliced green onions, if you’re feeling fancy.

You can convert this to a delicious Pinto bean recipe by omitting the cumin and vinegar, and adding 1 heaping tbsp of taco seasoning.

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