Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small green pepper, finely chopped
- 1 clove garlic, minced
- 1 cup tomatoes, diced
Beans and Seasonings
- 1 can black beans (15 oz), do NOT drain
- 1/2 teaspoon dried thyme
- 3 tablespoons cider vinegar
- 1/2 teaspoon hot pepper sauce
Side
- 2 cups cooked rice
- Lime wedges (optional, for garnish)
Instructions
- Heat Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and green pepper and cook until they become tender-crisp, which should take about 3-5 minutes.
- Add Tomatoes and Beans: Stir in the diced tomatoes, undrained black beans, dried thyme, and minced garlic. Let the mixture cook together for about 3 minutes to allow the flavors to meld.
- Finish with Vinegar and Hot Sauce: Add the cider vinegar and hot pepper sauce to the skillet. Continue cooking the mixture for an additional 5 minutes while stirring occasionally, until heated through and well combined.
- Serve: Spoon the black bean mixture over the cooked rice. Garnish with lime wedges if desired to add a fresh zesty touch.
Notes
- Do not drain the black beans; the liquid adds flavor and moisture to the dish.
- Adjust hot pepper sauce according to your preferred spice level.
- For a more authentic flavor, use fresh thyme if available instead of dried.
- This dish can be served as a vegetarian main course or a side dish.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban
- Diet: Vegetarian
