Yield: 8-10 servings
2 tablespoons olive oil
1 red bell pepper, chopped
1 small yellow onion, chopped
2 cloves garlic, minced
2 cups cooked black beans in 3/4 cup reserved cooking liquid*
1/4 cup Salsa Lizano**
3 cups cooked rice, preferably day-old and refrigerated
1/4 cup chopped fresh cilantro
Heat olive oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated. Gently stir in cooked rice, and cook until heated through and most of the liquid is absorbed but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano/A-1 (I added about a tablespoon extra).
* A 1-lb bag of dry black beans will make a double batch of this. I soak beans overnight, cook them in the morning and let get cold. Take out what I need for this recipe and freeze the remaining liquid and beans to use next time I need them. I also freeze cooked rice.
**Salsa Lizano is available in some Latin markets, but I haven’t found it yet. I used A-1 steak sauce. I read some people substitute Worcestershire Sauce and add cumin.
These are some of our favorite and most requested recipes at church potlucks.