3 cups black beans, cooked
2 medium white potatoes, cut into 1/2 inch cubes
1 carrot, cut into 1/2 inch cubes
1 zucchini, cut into 1/2 inch cubes
2 tomatoes
1 yellow onion, finely chopped
5 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 tablespoons oregano
1 teaspoon cumin
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoon Mexican hot sauce
1 handful fresh cilantro leaves
2 cups white rice
1 tablespoon vegetable oil
salt
water
1. In a saucepan, mix the water from boiling
the beans (if using dried beans) or liquid from the cans (if
using canned beans) with 1 tablespoon of olive oil, a couple
dashes of salt, and enough water to create 3 cups of liquid
total. Add the rice, mix well, and cover the pot. Bring to
a boil, lower the heat, and simmer for 15-20 minutes, or until
steam stops rising out from under the lid. Turn off the heat
and let sit, without taking the lid off.
2. Boil the cubed potatoes and carrots, along with the whole
tomatoes, in water for 7-10 minutes, or until the potatoes
are just tender enough to eat. Drain the vegetables. In a
bowl, peel the tomatoes, remove their stems, and chop into
small slices or pieces.
3. In a large frying pan, fry the onion in the 2 tablespoons
of vegetable oil, stirring frequently. After 2 minutes, add
the garlic and continue stirring. 2 minutes later, add the
tomatoes, zucchini, oregano, and cumin, and continue stirring.
3 minutes later, add the sugar, vinegar, black pepper, salt,
and hot sauce, and mix well. Add the beans, potatoes, and
carrots, and continue cooking for 4-5 minutes, stirring frequently.
4. Serve the beans and vegetables over the rice, with fresh
cilantro leaves sprinkled on top.
