(adapted from a Goya recipe)
Ingredients:
- 2 T Olive Oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 2 cloves minced garlic
- 1 15.5oz can Goya black beans, undrained
- 3/4 cup water
- 1 tsp. oregano
- 1 packet of Sazon Goya without Annatto (comes in orange box in Goya aisle)
- 1 T cider vinegar, white wine or white cooking wine
Directions:
Heat oil in a medium saucepan over medium heat. Add onion and peppers; cook until tender, about 8 - 10 minutes. Add minced garlic and cook just until fragrant, about 1 - 2 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes. Serve over hot rice of your choice.
Tips:
- I usually use the cider vinegar and it turns out great, but would use wine if I had it on hand.
- Freezes really well.
- I usually double so I have an extra dinner's worth to freeze.
- When I double, I DO NOT double water & oregano. For the water, sometimes I do 1.5 times, but it just depends on how it all looks once mixed, I don't want it too runny.
- Can simmer up to 20 or 30 mins if you want to make ahead of time.
- Can be easily made day before and reheated.
- To increase veggie amounts, I usually do some or all of the following:
- Add and extra 1/4 cup green pepper
- Add 2 - 3 cups of spinach chopped into small pieces and will it in for the last 10 mins or so
- Top with chopped tomatoes and a doll-up of sour cream when served.
