AKA black beans and rice. A Spanish/Cuban favorite from my Tampa childhood. For some time now, we've been trying to have meatless suppers every other night. This is a tasty, easy treat.First, I sauté chopped onion, green pepper, and garlic in olive oil. Then I stir in a can (undrained) of black beans and a packet of Goya Sazon. A bit of dried oregano and finally, about a quarter cup of red wine. The wine is not traditional, but I tried it some time ago and it made the beans much tastier and somehow better rounded in flavor.Top with chopped raw onion and a bit of olive oil and vinegar. A baked sweet potato is a good accompaniment. (Sauteed plantains would be even better.) And a tomato salad.Muy bueno!
