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.
- 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
- 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!