INGREDIENTS (serves 4, but you can save left overs for the next day and make burritos)
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 1/4 cup chopped green peppers (I used red)
- 2 cloves of minced garlic
- 1 Roma tomato, diced
- 1 (15oz) can black beans(undrained)
- 3/4 cup low sodium chicken stock or broth
- 1 teaspoon oregano
- Pinch of brown sugar
- 1 package sazon Goya (without annato *see note)
- 1 tablespoon chopped cilantro
- 2 cups cooked white rice, preferably Mahatma rice
Heat oil in a medium sauce pan and sauté onion for 5 minutes. Add green pepper, chopped tomato and garlic and saute until tender, about 4-5 more minutes.
Add in the remaining ingredients, except cooked rice, and stir until boiling. Reduce heat and simmer until sauce is reduced, about 12 - 15 minutes. Add the cilantro during the last minute of cooking.
Mash a few of the beans with the back of a spoon to thicken the sauce a little more. Serve black beans over white rice, or serve it as we like it in Latin America by mixing the black beans and rice all together like a happy family.
Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.