32 ounce black beans rinsed canned (or your choice of beans)
1 tablespoon chives chopped
2 tablespoons parsley leaves fresh chopped
2 cloves garlic chopped
6 servings hot sauce to taste (recommended: Tabasco)
1 large onion chopped
1 cup rice dry
2 tablespoons rice wine vinegar
6 servings salt and pepper black freshly ground
0.5 scotch bonnet pepper diced seeded (while handling, protect your hands and eyes, and avoid breathing fumes)
0.3 cup vegetable oil
2 cups vegetable stock
Equipment
frying pan
Directions
Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes.
Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
