Niki’s Dominican Beans

In all Latin American kitchens ‘rice and beans’ are a staple with most proteins. You can make big batches to always have on hand and it also freezes well.

Ingredients:

• 2 tbsp of olive oil
• A couple mixed bell peppers, chopped up roughly
• 2 tbsps of tomato puree
• 1 teaspoon of bouillon powder
• 1 tsp oregano
• 1 tsp of smoked paprika 
• 1 tsp of sea salt
• 1/2 tsp of ground black pepper
• 1 can of black beans, drained and washed
• Up to 200ml of water
• 1 tsp freshly squeezed lemon juice
• A can of chopped tomatoes
  
  

Method:

• Start off by heating your oil in a small pot over a medium high heat. Sautee the peppers, boullion, oregano, smoked paprika, sea salt and black pepper for about 2 minutes. Add in the tomato puree and cook this out for a further 3 minutes or so.
  
• Stir in black beans now along with the chopped tomatoes and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Lastly, squeeze in your lemon juice, stir and serve hot!