¼ lb black beans, dry
2 T vegetable oil
1 onion
1 green pepper
1 c white rice
2 Roma tomatoes
Soak dry beans for as long as possible (overnight’s the best). Boil for 1-1.5 hours without adding water. Set aside. Dice onion and green pepper and brown in oil for 1-2 minutes. Add rice and brown/toast one minute. Add diced tomatoes and two fingers of water. Simmer until rice is done. Add beans with a little of their “soup”. Mix with rice over heat for one minute. Serves two. !Buen provecho!
Notes: This is the Nicaraguan staple dish. It’s best with real Central American black beans cooked over a wood fire, real Nicaraguan creama (sour cream), and a stack of hot, soft, corn tortillas. But if you can’t do that, it’s also great fried in a substantial amount of oil! It’s sclerotic or nutritious, depending on how you look at it: the tomato is my addition, the Vitamin C in the tomato will help your body make the most of the iron in the beans. Hey, it kept me alive for 2.5 years! Pronounced: GUY-yo PEEN-toe