Cooking with food intolerances

Black Beans and Rice January 12, 2011

I used to love black beans and rice, but I couldn’t figure out how to mimic the taste of the Goya Sazon seasoning packet, until I started experimenting….

2 Tbs. olive oil

1/2 c. minced onion

1/4 c. chopped green pepper

2 cloves minced garlic

1 15.5 oz. can of Black Beans (undrained)

1 tsp. dried oregano

1/2 tsp. ground cumin

1/2 c. water

1 tsp. sea salt

1 Tbs. safe vinegar

Saute onion, pepper, and garlic in oil over medium heat. Cook until tender, then stir in remaining ingredients. Bring to a boil and reduce heat; simmer 10 minutes. Serve over rice.


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