Black Beans, Cuban Style
This spicy bean dish is sometimes called "Moors and Christians" when served with white rice. It's also quite tasty served over cornbread.
INGREDIENTS
1 tablespoon olive oil
1 medium-size red onion, finely chopped
1 small carrot, finely chopped
1 small red bell pepper, seeded and finely chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon cayenne
One 14.5 ounce can diced tomatoes, drained and finely chopped
1 1/2 cups cooked or one I5 ounce can black beans, drained and rinsed
Salt and freshly ground black pepper
1/4 cup minced scallions for garnish
1 tablespoon chopped fresh parsley leaves for garnish
1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the chili powder, cayenne, tomatoes, and beans, and salt and pepper to taste. Cover and simmer, stirring occasionally, until the vegetables are tender and the tomatoes are saucy, about 10 minutes. Taste and adjust the seasonings.
2. Serve hot, garnished with the scallions and parsley.
SERVES 4