This makes a very satisfying dinner when you add a simple salad.
Makes 4 Servings
4 teaspoons olive oil
1 green bell pepper, seeded and finely chopped
One 16-ounce can black beans, rinsed and drained
One 14 1/2 -ounce can diced tomatoes
1 cup vegetable broth
4 teaspoons dry sherry
1 teaspoon chopped thyme
1 bay leaf
1/4 teaspoon dried oregano leaves
1/4 teaspoon hot red pepper sauce
1 tablespoon chopped cilantro
Salt and freshly ground pepper, to taste
4 cups cooked white rice
In a medium non-stick saucepan, heat the oil. Saute the bell pepper until very soft about 15 minutes. Stir in the beans, tomatoes, broth, sherry, thyme, bay, leaf, oregano, pepper sauce and 1/2 cup water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetable are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency.
Stir in the cilantro and seasoned with the salt and pepper; discard the bay leaf. Serve over the rice.
photo credit by melskitchencafe.com