Thursday, July 11, 2013
Goya Black Beans
It's been hot here and I am not complaining. I love the fact that it's summer. I could do summer all year round. Hopefully we will be going to the beach in another week or so and I am just looking so forward to that. We go every so often to Chincoteague Island where the wild ponies are. They are so adorable. I'll be taking pics and plan on posting them.
In the meantime I hope you enjoy this recipe as much as I did. It's great for a weeknight meal! I made this both with brown rice and basmati. As you can see from the picture I topped the beans and rice with tomatoes and avocado. Add whatever toppings you like for extra flavor!
2 Tbsp olive oil
1/2 cup onion, finely chopped
1/4 cup green pepper, chopped
2 cloves garlic, minced
1 15.5 ounce can Goya Black Beans, undrained
3/4 cup water
1 tsp oregano
1 packet Sazon Goya without Annatt
o - I used another hispanic brand since Goya contained MSG
1 Tbsp white cooking wine or cider vinegar (I used cider vinegar)
Heat oil in medium saucepan over medium heat. Add onion, pepper and garlic; cook until tender, about 8-10 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes. Serve over rice of your choice. Serves 4