Flavorful, Cuban-style black beans seasoned with ham, onion, garlic, green bell pepper, tomatoes, herbs and cayenne served over cooked rice.

Cuban Black Beans and Rice

1 (15-ounce) can black beans, drained and rinsed
1 tablespoon olive oil or other oil
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 (16-ounce) can whole tomatoes, undrained and cut into small chunks
1/2 pound cooked ham, coarsely chopped
1/2 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
1 bay leaf
2 cups hot cooked rice

Sprig of parsley or mint for garnish (optional)

1. Heat oil in large skillet over medium to high heat. Add green pepper, onion, and garlic; cook and stir until crisp-tender.
2. Stir in beans, tomatoes, ham, oregano, ground red pepper, and bay leaf; simmer for 10 minutes.
3. Remove bay leaf.
4. Place rice on large platter and cover with bean mixture. Garnish with a sprig of parsley or mint. Serve hot.

Makes 4 servings

Recipe provided courtesy of Michigan Bean Commisson.