Traditional Black Beans and Rice

Bush’s

1 tbsp olive oil

¾ cup finely chopped onion

½ cup finely chopped green pepper

1 cup diced tomatoes

1 (15 oz) can reduced sodium black beans, drain and reserve juices

½ tsp thyme

1 tsp garlic salt

3 tbsp cider vinegar

½ tsp hot pepper sauce

2 cups cooked rice

Lime wedges (optional)

In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes; add vinegar, pepper sauce, and reserve juices; continue to cook 5 minutes.

It's hard to work photos into a sentence with that many semicolons!

I'd actually maybe not put the bean juices in the mix. It makes everything really soupy and beany.

Serve over rice. Garnish with lime wedge (optional).

Yessss always lime wedges!

My Rating: 4/5 "Peppy flavor! The veggies are nice and crisp and the vinegar and hot sauce add good depth to everything. It's a satisfying little meal!"