In Miami it is habichuelas y arroz Cubano, Cuban black beans and rice. Tasty and surprisingly easy to prepare, black beans and rice are good as a light meal in themselves or an excellent accompaniment to other main dish foods, sandwiches and salads. Quite often the beans and rice are served already combined. I prefer to serve the black beans as a condiment and you can ladle as little or as much as you want onto the rice.

• 2 15-ounces cans black beans, rinsed and drained
• 1 large red Bell pepper, diced
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 2 teaspoons dried oregano
• Salt and black pepper, to taste

• 2 medium white onions, diced
• 1 large green Bell pepper, diced
• 3 cloves garlic, peeled and crushed
• 1 1/2 cup chicken broth
• Sprinkle each of paprika, thyme, cumin and allspice
• 4 cups hot cooked rice
• Optional garnish - see below

1. Heat oil in heavy saucepan with lid over medium to high heat. Add onion, and green pepper and cook until tender, about 4-5 minutes. Add garlic, stir and cook 1 minute.
2. Stir in beans, seasoning (except salt and pepper), and chicken broth. Bring to a boil, cover and simmer 10 minutes. Add red peppers and lime juice. Cover and simmer 5 minutes. Taste and add salt and pepper to taste.
3. To serve, add rice to individual bowls. Spoon bean mixture over top. Offer optional garnishes on the side:
   • Pat's Special Blend Hot Sauce or Tabasco® Sauce
   • Chopped tomatoes
   • Shredded cheese, Monterey jack, Cheddar or combination of cheeses
   • Grilled fruit such as pineapple rings, banana or plantain slices (grill with a splash of Balsamic vinegar)