- 1/4 cup [60 mL] diced onion
- 1/4 cup [60 mL] diced red bell pepper
- 1 clove garlic, minced
- 1 cup [250 mL] chicken broth
- 1 tomato, peeled and diced
- 1 [15-ounce / 426-mL] can black beans, rinsed and drained
- 1 tablespoon [15 mL] vinegar
- 1 teaspoon [5 mL] grated cumin
- 1/2 teaspoon [2.5 mL] crushed pepper
- Salt, to taste
- Cooked rice
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- Cook onion, red bell pepper and garlic in chicken broth over medium heat, until onion is terder.
- Stir in tomato, black beans, vinegar, cumin and red pepper; cook until soft.
- Lower heat; cook uncovered until liquid is reduced, about 20 minutes.
- Serve over rice.
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