One of the nice parts about this neighborhood is the little gifts we get on our doorstep. Fortunately, they’re not big bags of zucchini, but there was a slowly defrosting jar of green chile pepper sauce. I’m going to assume that my neighbors grew the peppers themselves, roasted them, ground them, and froze the peppers. I have no idea what’s in there, but I suspect there’s your usual bell, some poblano, some hot (maybe jalapeno or serrano?).
I’ve been on a beans and rice kick lately (it’s one of my favorite things from the local Mexican joints here) and thought I’d make my own variety.
Cuban Black Beans and Rice
- In a large pot heat oil on med-high and saute onions and garlic. Add peppers, beans, and oregano (or parsley). Simmer over low heat for 15-20 minutes. Season with salt, pepper, and vinegar.
- Serve over rice.